Creole Jambalaya Shrimp Risotto (Print View)
A creamy fusion dish blending spicy Creole jambalaya with rich Arborio rice, shrimp, and smoky sausage.
# What You'll Need:
→ Seafood & Protein
01 - 14 oz large raw shrimp, peeled and deveined
02 - 5 oz andouille sausage, sliced
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 2 cloves garlic, minced
→ Rice & Liquids
08 - 1 ½ cups Arborio rice
09 - 4 cups low-sodium chicken or seafood stock, kept warm
10 - ½ cup dry white wine
→ Spices & Seasoning
11 - 1 tsp paprika
12 - ½ tsp cayenne pepper
13 - 1 tsp dried thyme
14 - ½ tsp dried oregano
15 - 1 bay leaf
16 - Salt and black pepper, to taste
→ Fats & Garnish
17 - 2 tbsp olive oil
18 - 1 tbsp unsalted butter
19 - 2 tbsp fresh parsley, chopped
20 - 2 spring onions, sliced
21 - Lemon wedges, to serve
# Step-by-Step Directions:
01 - Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium heat. Add the andouille sausage and cook until browned. Remove and set aside.
02 - Add the remaining olive oil. Sauté the onion, bell peppers, and celery for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
03 - Add the Arborio rice and toast gently for 2 minutes, stirring constantly.
04 - Pour in the white wine and stir until almost fully absorbed.
05 - Add the paprika, cayenne, thyme, oregano, bay leaf, and cooked sausage. Mix well.
06 - Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 20 minutes, or until the rice is creamy and al dente.
07 - When the rice is almost done, season the shrimp with salt and pepper. Stir them into the risotto and cook for 3–4 minutes until pink and just cooked through.
08 - Remove from heat. Stir in butter, half the parsley, and adjust seasoning. Serve hot, garnished with spring onions, the remaining parsley, and lemon wedges.
# Expert Suggestions:
01 -
- The way the rice transforms into this impossibly creamy vehicle for bold Creole spices while still keeping that signature Italian risotto texture
- Its ready in about an hour but tastes like something that simmered all day long
02 -
- Warm stock is non negotiable here because cold liquid stops the rice from releasing its starch properly
- Stirring frequently is what creates that creamy texture, so put on some music and settle in
03 -
- Never wash Arborio rice before cooking because you need that surface starch for creaminess
- Let the risotto rest for just 1 minute off the heat before serving to let everything settle