Creole Jambalaya Risotto (Print View)
Experience a vibrant fusion of Italian and Creole flavors with this creamy rice dish featuring smoky sausage, chicken, shrimp, and aromatic vegetables.
# What You'll Need:
→ Meats and Seafood
01 - 0.44 pounds boneless, skinless chicken thigh, cut into 3/4-inch cubes
02 - 0.33 pounds Andouille or smoked sausage, sliced
03 - 0.44 pounds raw shrimp, peeled and deveined
→ Vegetables
04 - 1 small onion, finely diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 medium tomato, diced
→ Rice and Liquids
09 - 1 1/2 cups Arborio rice
10 - 4 cups chicken stock, kept warm
11 - 1/3 cup plus 1 tablespoon dry white wine
→ Spices and Seasonings
12 - 1 teaspoon paprika
13 - 1/2 teaspoon cayenne pepper (adjust to taste)
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried oregano
16 - 1 bay leaf
17 - Kosher salt and freshly ground black pepper, to taste
→ Finishing
18 - 3 tablespoons unsalted butter
19 - 1/2 cup grated Parmesan cheese (optional)
20 - 2 tablespoons fresh parsley, chopped
21 - Lemon wedges, for serving
# Step-by-Step Directions:
01 - In a large, heavy-bottomed skillet or Dutch oven, brown the sausage slices over medium heat for approximately 3 minutes. Remove and set aside.
02 - Add chicken pieces to the same pan, season with salt and pepper, and sear until lightly golden, about 4 minutes. They do not need to be fully cooked through. Remove and set aside with the sausage.
03 - If needed, add a touch of olive oil to the pan. Sauté the diced onion, bell pepper, and celery until softened, about 5 minutes. Stir in the minced garlic and diced tomato; cook for an additional 1-2 minutes until fragrant.
04 - Add the Arborio rice to the vegetable mixture, stirring to coat each grain. Toast for 2 minutes.
05 - Pour in the dry white wine and stir continuously until it is completely absorbed by the rice.
06 - Incorporate the paprika, cayenne pepper, dried thyme, dried oregano, and bay leaf. Return the browned sausage and seared chicken to the pan.
07 - Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Wait for each addition of liquid to be fully absorbed before adding the next. Continue this process for 20-25 minutes, or until the rice is creamy and cooked al dente.
08 - When the risotto is nearly finished, stir in the peeled and deveined shrimp. Cook for 3-4 minutes, or until the shrimp are opaque and pink.
09 - Remove the pan from the heat. Discard the bay leaf. Stir in the unsalted butter and, if desired, the grated Parmesan cheese for enhanced creaminess. Taste and adjust seasoning as necessary.
10 - Garnish the risotto with fresh chopped parsley and serve immediately with lemon wedges.
# Expert Suggestions:
01 -
- You get to experience the best of two worlds—the soulful spice of jambalaya perfectly harmonizing with the luxurious creaminess of a perfectly cooked risotto.
- It feels incredibly impressive to serve, yet the process is wonderfully meditative and enjoyable to master.
02 -
- The biggest secret to a truly creamy risotto is patience with the stock—add it gradually, stirring almost constantly, and let each ladleful absorb before adding the next.
- Always taste as you go! What one person finds perfectly spiced, another might want a little more kick, so have extra cayenne ready for adjustment at the end.
03 -
- Always keep your chicken stock simmering gently in a separate pot; adding hot liquid ensures the rice cooks evenly and prevents the temperature of your risotto from dropping, which can lead to gluey results.
- Add your shrimp in the absolute last few minutes of cooking; they cook incredibly fast, and overcooked shrimp become rubbery, detracting from the dish's succulent texture.