Creole Jambalaya Risotto Shrimp (Printable)

Creamy jambalaya-style risotto featuring shrimp, smoky sausage, and fresh vegetables in a spiced broth.

# What You Need:

→ Seafood & Meats

01 - 14 oz large shrimp, peeled and deveined
02 - 5 oz andouille sausage, sliced
03 - 1 boneless, skinless chicken breast, diced (optional)

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) diced tomatoes, drained
09 - 2 spring onions, sliced (for garnish)

→ Rice & Liquids

10 - 1 ½ cups Arborio rice
11 - 4 cups chicken or seafood stock, kept hot
12 - ½ cup dry white wine

→ Spices & Herbs

13 - 2 tsp Creole seasoning
14 - ½ tsp smoked paprika
15 - ¼ tsp cayenne pepper (or to taste)
16 - ½ tsp dried thyme
17 - 1 bay leaf
18 - Salt & black pepper, to taste
19 - 2 tbsp fresh parsley, chopped (for garnish)

→ Fats

20 - 2 tbsp olive oil
21 - 2 tbsp unsalted butter

# How To Make:

01 - Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add andouille sausage and chicken (if using), sauté until browned, about 4-5 minutes. Remove and set aside.
02 - In the same skillet, add remaining olive oil. Sauté onion, bell pepper, and celery until softened, 4-5 minutes. Add garlic and cook 1 minute more.
03 - Stir in Arborio rice and toast for 2 minutes, stirring constantly.
04 - Pour in the white wine, stirring until mostly absorbed.
05 - Add tomatoes, Creole seasoning, paprika, cayenne, thyme, bay leaf, salt, and pepper. Mix well.
06 - Begin adding hot stock, one ladleful at a time, stirring frequently and letting each addition absorb before adding more. Continue for 20-25 minutes until rice is creamy but al dente.
07 - Return sausage (and chicken) to the pan. Add shrimp and butter, stirring gently. Cook 3-5 minutes until shrimp are opaque and cooked through.
08 - Remove from heat. Discard bay leaf. Adjust seasoning, if needed.
09 - Serve hot, garnished with parsley and spring onions.

# Expert Tips:

01 -
  • The way creamy Arborio rice soaks up all that smoky Creole spice is absolute magic
  • One pan handles everything from proteins to vegetables to the rice itself
  • That moment when the shrimp turn pink and the whole dish comes together feels like pure alchemy
02 -
  • The stirring part is non negotiable. That constant motion is what releases the starch and makes it creamy.
  • Warm stock makes all the difference. Cold stock shocks the rice and ruins the texture.
  • Dont walk away once those shrimp hit the pan. They go from perfect to rubbery in seconds.
03 -
  • Use seafood stock instead of chicken for an even deeper coastal flavor
  • Let the risotto rest for a minute off the heat before serving. It sets up slightly.
  • Pre chop everything before you start cooking. The risotto process demands constant attention.

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