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Juicy shrimp, spicy sausage and creamy, slow cooked arborio rice is what makes this spicy Cajun style Jambalaya Risotto just so good!
If you like the flavors of jambalaya and the creamy texture of risotto, this Jambalaya Risotto is the dish for you! It's got spicy Andouille sausage, succulent shrimp and bold Cajun seasonings.
Combining the rich and creamy texture of risotto with the bold, spicy flavors of jambalaya results in the most incredible flavor packed dish! Seriously, if you like either of these things, you will find yourself in flavor heaven.
And don't be all worried about how "hard" risotto is. It's not hard at all. Time consuming? Maybe a little, yes. But hard? No. Like how easy this bacon and pea risotto, black truffle risotto, asparagus risotto or this pumpkin risotto - both easy!
Plus, when you have leftovers, you can make these crispy risotto cakes!
It's basically just a lot of stirring, kind of like making homemade roux.
Ingredients
Arborio rice is a type of very starchy short grain rice used to make risotto (try this Coconut Milk Shrimp Risotto or these Risotto Cakes). The starchiness is what gives risotto it's creamy texture. Buy arborio rice (affiliate link).
Medium sized shrimp work best for this recipe (31/35 or 36/40 count - learn more about shrimp sizes). Buy fresh shrimp.
Andouille sausage is a pork sausage seasoned with Cajun/Creole spices. Buy Andouille Sausage (affiliate link). Andouille sausage is one of our favs, also used in Sausage Quiche and this super popular Louisiana Gumbo.
And for the best flavor, homemade Cajun seasoning is the best!!
A full list of ingredients can be found in the recipe card at the bottom of the post.
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Step By Step Instructions
The key to getting that creamy risotto texture is to stir CONSTANTLY.
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.
Heat the butter in a 4 quart saucepan or dutch oven over medium heat. Add the onions and green peppers and sauté until soft, about 2 minutes.
Add the rice and cook for 1-2 minutes, stirring constantly, until the middle of rice kernels begin to turn white.
Add the browned sausage and sherry and cook until the liquid is fully absorbed, stirring continuously.
Add the tomatoes, Cajun seasoning, thyme and cayenne pepper and stir to combine.
Next, start adding the broth, ½ a cup at a time, stirring until each ½ cup is absorbed before adding the next ½ cup.
Continue until the last ½ cup of broth remains; reserve that last ½ cup. It's this process that gets us that creamy texture we're after.
Add the shrimp and cook until they just start to turn pink.
Add last ½ cup of broth, stir and serve immediately, garnished with green onions. Serve it with some crusty French Bread and a side of Roasted Leeks or Broiled Tomatoes.
Expert Tips
- Make sure the sausage gets nice and browned around the edges - this provides incredible flavor to the risotto.
- Make sure to continuously stir the risotto as it cooks - this is what helps provide the creamy texture.
- The shrimp are done once they are pink throughout. They should not take more than a few minutes to cook.
- Add and additional ¼ teaspoon (or more depending on taste) of cayenne pepper is you'd like a spicier dish.
- Substitute pork broth for the chicken broth if desired.
- Substitute dry (not sweet) white wine for the sherry if desired.
A Few More Cajun Inspired Recipes
- Instant Pot Jambalaya;
- Chicken Jambalaya;
- One Pot Cajun Pasta;
- Cajun Crawfish Egg Rolls;
- Spicy Cajun Wings;
- Crawfish Pie;
- 20+ Low Country Cuisine Recipes.
Rate the recipe and leave a comment below to let me know how you liked it!
Recipe
Jambalaya Risotto
Ingredients
- 1 cup arborio rice
- 6 ounces andouille sausage diced
- 1 tablespoon unsalted butter
- 1 medium onion diced
- 1 green pepper diced
- ½ cup dry sherry
- ½ tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ can diced tomatoes drained
- 4 cups chicken broth warm
- 10 ounces raw shrimp peeled and deveined
- 3 tablespoons green onions chopped for garnish
Instructions
- 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.
- Heat the butter in a 4 quart saucepan or dutch oven over medium heat. Add the onions and green peppers and sauté until soft, about 2 minutes.
- Add the rice and cook for 1-2 minutes, stirring constantly, until the middle of rice kernels begin to turn white.
- Add the browned sausage and sherry and cook until the liquid is fully absorbed, stirring continuously.
- Add the tomatoes, Cajun seasoning, thyme and cayenne pepper and stir to combine.
- Next, start adding the broth, ½ a cup at a time, stirring until each ½ cup is absorbed before adding the next ½ cup.
- Continue until the last ½ cup of broth remains; reserve that last ½ cup.
- Add the shrimp and cook until they just start to turn pink.
- Add last ½ cup of broth, stir and serve immediately, garnished with green onions.
Expert Tips:
- Make sure the sausage gets nice and browned around the edges - this provides incredible flavor to the risotto.
- Make sure to continuously stir the risotto as it cooks - this is what helps provide the creamy texture.
- The shrimp are done once they are pink throughout. They should not take more than a few minutes to cook.
- Add and additional ¼ teaspoon (or more depending on taste) of cayenne pepper is you'd like a spicier dish.
- Substitute pork broth for the chicken broth if desired.
- Substitute dry (not sweet) white wine for the sherry if desired.
Nutrition
B. Capozzi
I rarely leave comments about recipes, but this was soooooo good that I had to comment. I'm a experienced cook, and was just looking for something different to do with my andouille sausage. This was just awesome with the arborio rice.
Danielle
I'm so glad you liked it!!
Lisa
I made this for my family tonight. A HOMERUN!!! I increased the quantity to 1 1/2 times so we would have some leftovers. So glad I did!!
Danielle
I'm so glad you liked it!!
tina gaspard
As a life-long Louisiana girl, I'll just say that we don't typically mix seafood with other meats. The dish is either seafood or meat, not both. That goes for jambalaya, gumbo, stews...any form of rice and gravy. all of the other ingredients look good, though, and I'm going to try to adapt this using cauliflower rice. 🙂
Danielle
Thanks for the tips Tina! I actually didn't know that - Definitely noted for future recipes!
Ray
We've been making this for a few months now and love it! Not a fan of sherry in this so we just substitute some extra broth and it's wonderful! We make a double batch and add a pound of diced chicken and brown that after we've browned the sausage. Thank you so much for the recipe!
Danielle
You're welcome Ray! I'm so glad you have been enjoying the recipe! I'll bet it's super yummy with the chicken too 🙂 I may try that next time!
Nicole
I would recommend updating your bottom recipe (the part that is just the recipe) to actually match what you did in the body of the post. I only used that (my mistake), and it was missing ingredients and instructions so I ended up mostly just winging it. I noticed just now when I came to leave this comment that the instructions in the body were complete and I should have been using those.
Danielle
Oh no! I'm so sorry Nicole. I hope it still turned out ok. I'm going to update that right away!
Karen
I had this when we went to NOLA last month (Red Fish Grill). It was to die for! Only difference is it was Chicken, Sausage and Shrimp. Would you recommend if adding chicken to brown while doing the sausage? I'm dying to make this! I just pray it is as good or better! 🙂
Danielle
You could totally add chicken while doing the sausage. It may even be better 🙂 Let me know how it turns out, I may have to try it myself!!
kathy
Wow - this looks awesome! Love the flavors you are using.
Dee Cooks
I love jambalaya and I love risotto -- what a brilliant fusion!
Danielle@wenthere8this
Thanks! I figured if they are good on their own, why not try a two-in-one 🙂
Alyssa @ A Bite of Inspiration
Danielle-- you are my new favorite person! You just took two of my absolute favorite dishes and put them together. Genius! I can't decide what I love more, risotto or jambalaya, and now, I don't have to decide. I can have them both! Thank you THANK YOU!
Danielle@wenthere8this
Thanks! I know how you feel, I love so many different foods, so why not try and combine some dishes for something awesome 🙂
Meg | Meg is Well
So glad you did this combo! I'm always trying to find ways to combine my favorite cuisines and jambalaya risotto is perfect!
Danielle@wenthere8this
Thanks! Fusion dishes can be so much fun!