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Jambalaya Risotto

Juicy shrimp, spicy sausage and creamy, slow cooked arborio rice is what makes this spicy Cajun style Jambalaya Risotto just so good! 
Course Main Course
Cuisine Cajun/Creole, Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 325kcal



  • 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. 


  1. Make sure the sausage gets nice and browned around the edges - this provides incredible flavor to the risotto.
  2. Make sure to continuously stir the risotto as it cooks - this is what helps provide the creamy texture.
  3. The shrimp are done once they are pink throughout. They should not take more than a few minutes to cook.
  4. Add and additional ¼ teaspoon (or more depending on taste) of cayenne pepper is you'd like a spicier dish.
  5. Substitute pork broth for the chicken broth if desired.
  6. Substitute dry (not sweet) white wine for the sherry if desired.


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