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Shrimp & Andouille Jambalaya Risotto

Shrimp & Andouille Jambalaya Risotto
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Creamy Shrimp & Andouille Jambalaya Risotto combines Louisiana flavors with Italian technique. Easy one-pot recipe ready in 45 minutes!

Ingredients

  • 1 cup Arborio rice
  • 1 lb shrimp, peeled and deveined
  • 1 Andouille sausage, sliced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  • Step 1: Heat olive oil in a large, heavy-bottomed pan over medium heat. Add sliced andouille sausage and cook for 3-4 minutes until browned and slightly crispy. The sausage should release its oils and develop a beautiful caramelized exterior. Remove with a slotted spoon and set aside.
  • Step 2: In the same pan with the rendered sausage fat, add chopped onions and bell peppers. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant. The onions should become translucent and the peppers should lose their raw crunch.
  • Step 3: Add minced garlic and cook for another minute until aromatic. Be careful not to burn the garlic – it should just release its fragrance and become slightly golden.
  • Step 4: Stir in the Arborio rice, coating each grain with the vegetable mixture and oil. Toast the rice for 2-3 minutes until the edges become slightly translucent. This step is crucial for achieving the proper risotto texture.
  • Step 5: Add the diced tomatoes, Cajun seasoning, and paprika. Stir well to combine and let the tomatoes cook down for 2-3 minutes, allowing their juices to be absorbed by the rice.
  • Step 6: Begin adding warm chicken broth one ladle at a time, stirring constantly. Wait until each addition is almost completely absorbed before adding the next – the risotto should look thick and glossy between additions. This process should take about 18-20 minutes total.
  • Step 7: When the rice is tender but still has a slight bite, add the cooked sausage back to the pan. Season the shrimp with salt and pepper, then nestle them into the risotto. Cook for 3-4 minutes until the shrimp are pink and cooked through, turning once if needed. The gentle steam and heat will cook them perfectly without overcooking.
  • Step 8: Taste and adjust seasoning with salt and pepper as needed. The risotto should be creamy, rich, and the rice tender but not mushy. Garnish with fresh chopped parsley before serving immediately.

Find it online: https://www.kitchenmomy.com/shrimp-andouille-jambalaya-risotto/