Shrimp & Andouille Jambalaya Risotto

5 from 3 votes

Shrimp & Andouille Jambalaya Risotto

Shrimp & Andouille Jambalaya Risotto perfectly blends the creamy comfort of risotto with the vibrant flavors of jambalaya.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course, Mardi Gras

Cuisine: American, Mardi Gras

Servings:

Calories: 350kcal

Author: Susan Ensley

Equipment

Dutch Oven
Silicone Spatula
2-qt saucepan

Ingredients

4 c Low-Sodium Chicken Broth
6 oz Andouille Sausage diced
2 tbs Unsalted Butter
1 c Onion diced
½ c Celery diced
½ c Green Bell Pepper diced
1 c Arborio Rice
½ c Dry Sherry¹
7 oz Petite Diced Tomatoes, drained (half 14.5 oz can)
1 teaspoon Cayenne Pepper
1 teaspoon Dried Thyme
1 tbs Cajun Seasoning²
10 oz Raw Shrimp peeled and deveined

Instructions

Pour the chicken broth into a saucepan and bring to a simmer over medium heat. Keep warm until you're ready to add it to the risotto.
Heat a Dutch oven over medium heat. (I used my large 5-qt Le Creuset Braiser.) Add the diced andouille sausage and sauté for 4-5 minutes, stirring occasionally, until browned. Use a slotted spoon to remove the sausage from the pot and drain on a paper towel-lined plate; set aside until ready to return to the pot.
Melt two tablespoons of unsalted butter in the pot. Then, add the diced onions, green bell pepper, and celery. Sauté, stirring occasionally, for 2-3 minutes until soft.
Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice kernels begin to turn white.
Then, add the dry sherry and cook, stirring constantly, scraping the bottom of the pan to remove any bits until the liquid is fully absorbed. Next, stir in the drained petite diced tomatoes, cayenne pepper, dried thyme, and Cajun seasoning.
Then, start adding the chicken broth, ½ a cup at a time, stirring until each ½ cup is absorbed before adding the next ½ cup. Reserve the last ½ cup to add at the very end.
After adding all but the last ½ cup of chicken broth, return the andouille to the pot and stir to combine.
Add the peeled and deveined shrimp. Cook, stirring constantly, until the shrimp turns pink, about 4-5 minutes. Take care not to overcook the shrimp or they will become rubbery.
Add the last ½ cup of chicken broth and stir constantly until fully absorbed. Garnish with minced parsley or chopped green onions and serve immediately.
Yield 6 servings

Notes

You can substitute a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio for the sherry.
For the Cajun Seasoning I used Tony Chachere’s Original. However, you can use and commercial Creole or Cajun seasoning. Or if you want to make your own, might I suggest our recipe for Emeril’s Essence.
The holy trinity, mixture of onion, celery, and green bell pepper, is a staple of Cajun cuisine. The ratio should be 2:1:1.
Make sure to continuously stir the risotto as it cooks - this is what helps to create a creamy texture.
Living on the Gulf Coast, we've got access to some amazing fresh shrimp. However, you can use frozen. Just make sure it's deveined and medium (31/35) or large size (21/30). The shrimp are done when they are pink throughout, this should take no more than 4-5 minutes.

Nutrition