Jambalaya Risotto

4.63 from 8 votes

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

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Cajun/Creole, Italian

Servings: 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.

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.