Creole Jambalaya Risotto Shrimp (Print version)
Savory jambalaya meets creamy risotto with shrimp, sausage, and vegetables in a spiced broth.
# What you'll need:
→ Seafood & Meats
01 - 14 oz large shrimp, peeled and deveined
02 - 5 oz andouille sausage, sliced
03 - 1 boneless, skinless chicken breast, diced (optional)
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)
→ Rice & Liquids
10 - 1 ½ cups Arborio rice
11 - 4 cups chicken or seafood stock, kept hot
12 - ½ cup dry white wine
→ Spices & Herbs
13 - 2 tsp Creole seasoning
14 - ½ tsp smoked paprika
15 - ¼ tsp cayenne pepper (or to taste)
16 - ½ tsp dried thyme
17 - 1 bay leaf
18 - Salt & black pepper, to taste
19 - 2 tbsp fresh parsley, chopped (for garnish)
→ Fats
20 - 2 tbsp olive oil
21 - 2 tbsp unsalted butter
# How to make it:
01 - Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add andouille sausage and chicken (if using), sauté until browned, about 4-5 minutes. Remove and set aside.
02 - In the same skillet, add remaining olive oil. Sauté onion, bell pepper, and celery until softened, 4-5 minutes. Add garlic and cook 1 minute more.
03 - Stir in Arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the white wine, stirring until mostly absorbed.
05 - Add tomatoes, Creole seasoning, paprika, cayenne, thyme, bay leaf, salt, and pepper. Mix well.
06 - Begin adding hot stock, one ladleful at a time, stirring frequently and letting each addition absorb before adding more. Continue for 20-25 minutes until rice is creamy but al dente.
07 - Return sausage (and chicken) to the pan. Add shrimp and butter, stirring gently. Cook 3-5 minutes until shrimp are opaque and cooked through.
08 - Remove from heat. Discard bay leaf. Adjust seasoning, if needed. Serve hot, garnished with parsley and spring onions.
# Expert suggestions:
01 -
- The texture is unforgettable, creamy like risotto but packed with the smoky depth of a proper Creole stew
- It comes together faster than you would think, and the process is almost meditative
02 -
- Patience during the stock phase is what makes risotto work, rushing leaves the rice chalky instead of creamy
- The rice should be al dente, with a slight bite in the center, not mushy or fully soft throughout
03 -
- Toasting the rice properly before adding liquid creates a nutty depth you cannot achieve any other way
- Let the risotto rest for 2 minutes off the heat before serving, this helps the texture settle