THIS CREAMY CAJUN STYLE JAMBALAYA RISOTTO COMBINES SPICY CREOLE FLAVORS WITH THE RICHNESS OF CLASSIC ITALIAN RISOTTO.
If you like the flavors of jambalaya and the creamy texture of risotto, I’ve got you covered! And who doesn’t love a one pot meal? Cajun food is one of my favorite cuisines, along with the 10 others I have…but seriously, it’s so good. So why not take those flavors and incorporate them into a creamy, slow cooked risotto? This recipe came out so good, it will definitely become a go-to favorite.
Related Recipe: Linguini with Clam Sauce
They key to getting that creamy risotto texture is to stir CONSTANTLY. I know it seems like such a hassle, but it’s totally worth it. It’s a perfect simple task for kids…or the boyfriend.
First, cut the andouille sausage into bite size pieces and sauté over medium heat until browned. Make sure the sausage gets nice and brown because this will add a deeper flavor to the risotto. Remove from heat and set aside.
Related Recipe: Mushroom Lasagna with Béchamel Sauce
Heat butter in a 4 quart saucepan over medium heat. Add the onions and green peppers and sauté until soft, about 2 minutes. Then add the rice and cook for 1-2 minutes, stirring constantly, until middle of rice kernels begin to turn white.
Add the sausage and sherry and cook until the liquid is fully absorbed, stirring continuously.
Next, add the broth, 1/2 a cup at a time, stirring until each 1/2 cup is absorbed before adding the next 1/2 cup (did you get that? Say it 10 times fast…). Continue until the last 1/2 cup of broth remains; reserve. It’s this process that gets us that creamy texture we’re after. Add shrimp and cook until they just start to turn pink.
Related Recipe: Vegetable Lasagna
Add last 1/2 cup of broth, stir and serve, garnished with green onions. Rice will have a little extra liquid – don’t fret, this is the way it should be! Serve with crusty French bread. Now sit down, relax, and enjoy your amazing meal. And you will enjoy it…it’s delicious. So wonderfully delicious, I wish I was eating it now again!
Related Recipe: French Onion Soup
How does this compare to your favorite Jambalaya recipe? Do you prefer to creaminess here or the more traditional style?