Creole Jambalaya Risotto (Printable)

A creamy and spicy fusion featuring sausage, chicken, shrimp, and vibrant Creole seasonings.

# What You 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 tsp smoked paprika
13 - 0.5 tsp cayenne pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 2 bay leaves
17 - Salt and black pepper, to taste

→ Fats

18 - 2 tbsp olive oil
19 - 1 tbsp unsalted butter

→ Garnish

20 - 2 tbsp fresh parsley, chopped
21 - Lemon wedges (optional)

# Steps:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add andouille sausage and cook for 3-4 minutes until browned. Remove and set aside.
02 - Add chicken pieces to the same pan, season with salt and pepper, and sauté for 3-4 minutes until lightly golden. Remove and set aside with the sausage.
03 - Add butter to the pan, then sauté onion, bell pepper, and celery for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Stir in Arborio rice and cook for 2 minutes until the grains are coated and slightly translucent.
05 - Pour in the white wine and cook, stirring, until mostly absorbed.
06 - Add diced tomato, smoked paprika, cayenne, thyme, oregano, and bay leaves. Stir to combine.
07 - Ladle in about 0.75 cup of warm chicken stock, stirring continuously. As the rice absorbs the liquid, add more stock in increments, stirring often. Continue for 20-25 minutes, until the rice is creamy and al dente.
08 - Add the reserved sausage and chicken back to the pan. Stir in the shrimp and cook for 4-5 minutes, until the shrimp are pink and cooked through.
09 - Remove from heat. Discard bay leaves. Adjust seasoning with salt and black pepper. Serve immediately, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • The restaurant quality texture comes from patient stirring, not fancy techniques
  • One pan delivers both the comfort of risotto and the soul satisfying heat of Creole cooking
  • Leftovers actually taste better the next day as flavors deepen
02 -
  • Room temperature stock will shock the rice and ruin the texture, so keep it simmering on a back burner
  • The rice should still have a slight bite to it, not mushy, when you add the proteins back in
  • Stop adding stock about two minutes before you think the rice is done because it keeps cooking off heat
03 -
  • Prep all ingredients before turning on the stove because risotto waits for no one
  • The pan needs to be wide enough for evaporation but deep enough for stirring

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