Description
The ultimate comfort food mashup you didn’t know you needed. This creamy, spicy fusion dish combines everything you love about jambalaya with the luxurious texture of risotto.
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 8 oz (225g) andouille sausage, sliced into ¼-inch rounds
- 1½ cups (300g) arborio rice
- 1 medium onion, finely diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 celery stalks, finely diced (about ½ cup)
- 4 garlic cloves, minced
- 1 can (14.5 oz/411g) diced tomatoes
- 4 cups (950ml) chicken broth, kept warm
- ¼ cup (60ml) vegetable oil
- 2 tbsp (30g) butter
- 2 tbsp Cajun seasoning (adjust to taste)
- 2 bay leaves
- 3 sprigs fresh thyme
- ¼ cup (15g) fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Season shrimp with 1 teaspoon Cajun seasoning and set aside. Warm broth in a saucepan over low heat.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown andouille sausage for 3-4 minutes until oils release. Remove to a plate.
- Add remaining oil to the pan. Reduce heat to medium and add onions, bell pepper, and celery. Cook for 4-5 minutes until softened. Add garlic and cook 30 seconds more.
- Add arborio rice to vegetables and stir continuously for 2-3 minutes until edges become translucent.
- Stir in diced tomatoes, remaining Cajun seasoning, bay leaves, and thyme. Cook for 1 minute.
- Add 2 cups of hot broth. Simmer, stirring frequently, until mostly absorbed (about 10 minutes). Add another cup of broth and repeat. After 15 minutes total, add final cup of broth.
- When rice is almost tender (about 5 minutes after last broth addition), return andouille to the pan and add seasoned shrimp. Cover and cook 3-5 minutes until shrimp are pink and just cooked through.
- Remove from heat. Discard bay leaves and thyme stems. Stir in butter and half the parsley. Let stand 2-3 minutes before serving garnished with remaining parsley.