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Juicy shrimp, spicy sausage and creamy, slow cooked arborio rice is what makes this spicy Cajun style Jambalaya Risotto just so good!

risotto in a bowl with vegetables and shrimp

If you like the flavors of jambalaya and the creamy texture of risotto, this Jambalaya Risotto is the dish for you! It's got spicy Andouille sausage, succulent shrimp and bold Cajun seasonings.

Combining the rich and creamy texture of risotto with the bold, spicy flavors of jambalaya results in the most incredible flavor packed dish! Seriously, if you like either of these things, you will find yourself in flavor heaven.

And don't be all worried about how "hard" risotto is. It's not hard at all. Time consuming? Maybe a little, yes. But hard? No. Like how easy this bacon and pea risotto, black truffle risotto, lemon asparagus risotto or this pumpkin risotto - both easy!

Plus, when you have leftovers, you can make these crispy risotto cakes!

It's basically just a lot of stirring, kind of like making homemade roux.

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Ingredients
Step By Step Instructions
Expert Tips
Recipe
💬 Comments

Ingredients

Arborio rice is a type of very starchy short grain rice used to make risotto (try this Coconut Milk Shrimp Risotto or these Risotto Cakes). The starchiness is what gives risotto it's creamy texture. Buy arborio rice (affiliate link).

Medium sized shrimp work best for this recipe (31/35 or 36/40 count - learn more about shrimp sizes). Buy fresh shrimp.

Andouille sausage is a pork sausage seasoned with Cajun/Creole spices. Buy Andouille Sausage (affiliate link). Andouille sausage is one of our favs, also used in Sausage Quiche and this super popular Louisiana Gumbo.

And for the best flavor, homemade Cajun seasoning is the best!!

A full list of ingredients can be found in the recipe card at the bottom of the post.

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Step By Step Instructions

The key to getting that creamy risotto texture is to stir CONSTANTLY.

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.

peppers, onions, raw rice and sausage in a pot

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. It's this process that gets us that creamy texture we're after.

Add the shrimp and cook until they just start to turn pink.

raw shrimp added to a pot of rice and vegetables

Add last ½ cup of broth, stir and serve immediately, garnished with green onions. Serve it with some crusty French Bread and a side of Roasted Leeks or Broiled Tomatoes.

Expert Tips

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