Jambalaya Risotto with Shrimp and Andouille Sausage

Made with succulent shrimp and spicy Andouille sausage, this Cajun style risotto is creamy and delicious!
Course Main Course
Cuisine Cajun/Creole, Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 325kcal
Author Danielle Wolter



  • 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.


  1. 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. 
  2. 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