Do Share Recipe

Jambalaya Risotto Recipe | Spicy, Creamy & Delicious

I recently made this Jambalaya Risotto Recipe, and I couldn’t believe how beautifully the flavors came together. I love creamy risotto on its own, but adding jambalaya spices, sausage, and shrimp made it even more exciting. The dish felt comforting yet bold, like the kind of meal that fills the whole kitchen with irresistible warmth.

As I stirred the pot, I could already tell it was turning into something special. If you enjoy cozy meals with a kick, this recipe will surprise you in the best way. You can also enjoy similar comforting flavors in a Mushroom Chicken Recipe for a different twist.

Ingredients

2 cups Arborio rice – gives the risotto its creamy texture because it naturally releases starch.
½ pound andouille sausage – slice it thin so it browns well and adds smoky, spicy flavor.
1 pound chicken thighs (optional) – boneless, skinless thighs stay juicy and tender. For a spicier option, you might try a Spicy Jalapeno Chicken Recipe for inspiration.
½ pound shrimp, peeled and deveined – fresh shrimp cooks quickly and adds classic jambalaya flavor.
4 cups warm chicken stock – warm stock helps the rice cook evenly and stay creamy.
1 can diced tomatoes – adds acidity and moisture to balance the richness.
1 onion, diced – forms the aromatic base once sautéed.
1 red bell pepper, diced – gives sweetness, crunch, and color.
1–2 celery stalks, chopped – adds freshness and depth as part of the Cajun trinity.
Cajun seasoning, to taste – adjust based on how spicy you want the dish.
Salt and pepper, as needed – enhances all the flavors.
2–3 tablespoons olive oil – used to sauté sausage, vegetables, and rice.

Note: This recipe serves about 4 people.

Variations

Want to customize your jambalaya risotto? Here are some delicious twists:

Dairy-free: This recipe is naturally dairy-free if you don’t finish with butter. The risotto stays creamy thanks to the starch in the rice.
Seafood-only: Skip the chicken and sausage and add scallops, crab meat, or extra shrimp.
Low-spice version: Use a mild seasoning blend or reduce the Cajun seasoning for a gentler flavor.
Vegetarian: Replace meat with mushrooms, zucchini, or roasted eggplant. Use vegetable stock instead of chicken stock.
Extra smoky: Add smoked paprika or fire-roasted tomatoes for more depth.

Cooking Time

Here’s the approximate timeline:

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Heavy-bottom skillet or Dutch oven – Ensures even heat and prevents risotto from burning.
Wooden spoon – Perfect for stirring the rice continuously.
Cutting board and chef’s knife – For prepping vegetables, sausage, and shrimp.
Measuring cups/spoons – To get accurate quantities for rice, stock, and spices.

How to Make Jambalaya Risotto

Preparing the Proteins and Vegetables

Start by slicing the sausage and prepping the shrimp. Dice the onion, bell pepper, and celery into evenly sized pieces so everything cooks at the same rate. A little uniformity helps the vegetables soften without burning.

Toasting the Rice and Building Flavors

Heat olive oil in your skillet and brown the sausage until it releases its smoky flavor. Remove it and add your vegetables to soften. When they’re fragrant, stir in the Arborio rice to lightly toast it, which helps develop a deeper, nuttier flavor in the final dish.

Creating the Risotto Base

Add the diced tomatoes and Cajun seasoning, stirring well. Begin ladling in warm chicken stock a little at a time. Let the rice absorb each addition before adding more. This slow process is the secret to achieving a creamy, silky risotto.

Adding Shrimp and Finishing the Dish

Once the rice is nearly tender, stir in the shrimp along with the sausage (and chicken if using). Cook until the shrimp turn pink and the rice is perfectly creamy. Taste for seasoning and adjust with salt, pepper, or extra Cajun spices. Garnish with chopped parsley if you’d like.

Additional Tips for Making This Recipe Better

Over time, I’ve learned a few tricks to make this risotto even better:

I always keep the stock warm so the rice cooks evenly and stays creamy.
I never rush the stirring process — slow additions of liquid make the texture perfect.
Sometimes I add a splash of white wine before the stock to bring a subtle brightness that complements the spice.
I cook the shrimp at the end because adding it too early makes it chewy.

How to Serve Jambalaya Risotto

Serve the risotto hot in deep bowls so the creamy texture holds beautifully. I like to sprinkle fresh parsley for color and freshness. A lemon wedge on the side adds a bright touch when squeezed over the top. You can also serve it with crusty bread or a simple green salad to complete the meal.

Nutritional Information

Here’s a simple breakdown of the estimated nutrition per serving:

Calories: ~350
Protein: ~18 g
Carbohydrates: ~36 g
Fat: ~13 g

Make Ahead and Storage

Storing

Let the risotto cool completely before storing. Place in airtight containers and refrigerate for up to 3 days. The flavor deepens slightly by the next day.

Freezing

You can freeze it, but risotto tends to change texture once thawed. It’s best enjoyed fresh or refrigerated.

Reheating

Reheat gently in a pan over low heat. Add a splash of warm broth or water to loosen the rice and bring back the creaminess.

Why You’ll Love This Recipe

Here’s why this dish always feels like a winner:

It’s incredibly comforting: Creamy risotto pairs wonderfully with bold Cajun flavors for a satisfying meal.
It’s customizable: Whether you want seafood-only, vegetarian, spicy, or mild — it adapts easily.
It’s a one-pot meal: Fewer dishes, big flavor, and easy cleanup.
It feels special: The final dish looks vibrant and tastes restaurant-worthy without being complicated.
It’s full of personality: Every bite blends smokiness, creaminess, spice, and tender seafood.

Ben Carraoli