Jambalaya Risotto Recipe

Ben Carraoli

I recently made this Jambalaya Risotto, 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.

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Prep Time 15

Cook Time 30

Servings: 4

Ingredients Method Notes

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.
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.

Method

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.
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.
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.
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.

Notes

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.