Jambalaya Risotto with Shrimp and Andouille Sausage
Made with succulent shrimp and spicy Andouille sausage, this Cajun style risotto is creamy and delicious!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Cut the andouille sausage into bite size pieces and sauté over medium heat until browned. Remove from heat and set aside.
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. Then add the tomatoes, cajun seasoning, thyme and cayenne pepper and stir to combine.
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. Continue until the last 1/2 cup of broth remains.
Add shrimp and cook until they just start to turn pink.
Add last 1/2 cup of broth and stir. Garnish with green onions and serve.
- Adding the broth a little at a time and letting it absorb before adding more is the key to getting that signature creamy risotto texture.
- Rice will have a little extra liquid - don't fret, this is the way it should be!
Calories: 325kcal | Carbohydrates: 32g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 1247mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1095IU | Vitamin C: 18.9mg | Calcium: 109mg | Iron: 4.4mg