Creole Jambalaya Risotto (Printable)
A bold, creamy dish blending Creole spices with Arborio rice, sausage, chicken, and shrimp for rich flavors.
# What You'll Need:
→ Proteins
01 - 7 oz andouille sausage, sliced
02 - 7 oz boneless skinless chicken breast, diced
03 - 5 oz medium shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 medium tomato, diced
→ Rice & Liquids
09 - 1.5 cups Arborio rice
10 - 4 cups chicken stock, kept warm
11 - 0.5 cup dry white wine
→ Spices & Seasonings
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon cayenne pepper
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 2 bay leaves
17 - Salt and black pepper to taste
→ Fats
18 - 2 tablespoons olive oil
19 - 1 tablespoon unsalted butter
→ Garnish
20 - 2 tablespoons fresh parsley, chopped
21 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add andouille sausage and cook 3-4 minutes until browned. Remove and set aside.
02 - Season chicken pieces with salt and pepper. Add to the same pan and sauté 3-4 minutes until lightly golden. Remove and set aside with sausage.
03 - Add butter to the pan. Sauté onion, bell pepper, and celery 4-5 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in Arborio rice and cook 2 minutes until grains are coated and slightly translucent.
05 - Pour in white wine and cook, stirring constantly, until mostly absorbed.
06 - Stir in diced tomato, smoked paprika, cayenne, thyme, oregano, and bay leaves until well combined.
07 - Ladle in about 3/4 cup warm chicken stock, stirring continuously. As rice absorbs the liquid, add more stock in increments. Continue 20-25 minutes until rice is creamy and al dente.
08 - Return reserved sausage and chicken to the pan. Stir in shrimp and cook 4-5 minutes until shrimp are pink and cooked through.
09 - Remove from heat. Discard bay leaves. Adjust seasoning with salt and black pepper to taste.
10 - Serve immediately, garnished with fresh parsley and lemon wedges.
# Expert Hacks:
01 -
- The rice becomes impossibly creamy without any heavy cream, just patient stirring and good stock
- You get that soulful Creole flavor profile but with an elegant Italian texture that feels fancy enough for dinner guests
02 -
- Warm stock is nonnegotiable, cold liquid shocks the rice and breaks the creamy texture you're working toward
- The stirring motion is what releases the rice's starch, so embrace the meditative rhythm rather than fighting it
03 -
- Let the dish rest for 2 minutes off the heat before serving, it helps the flavors settle and the texture becomes even creamier
- A splash of stock right before serving can loosen the risotto if it tightens up too much