Jambalaya Risotto
Herbed French Bread
Ingredients
- 4 Tbsp butter, divided
- 1 (13-oz) pkg andouille smoked sausage link, sliced
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 cup arborio rice
- ½ cup white wine
- 1 (14.5-oz) can diced tomatoes
- 1 (32-oz) carton chicken broth
- 2 tsp Creole seasoning
- 1 lb peeled and deveined large shrimp
Instructions
- Melt 1 Tbsp butter in a large Dutch oven over medium heat. Add sausage, and cook until browned. Remove from pot, and keep warm.
- Cook onion, bell pepper, celery, and garlic in hot drippings over medium heat until tender. Add rice; cook, stirring often, until lightly browned. Add wine, and cook, stirring constantly, until wine is absorbed. Stir in tomatoes.
- Add broth, ¾ cup at a time, stirring constantly, until liquid is absorbed between each addition and rice is tender. Stir in Creole seasoning and sausage.
- Meanwhile, melt 3 Tbsp butter in a large nonstick skillet over medium-high heat; add shrimp, and cook until shrimp turn pink.
- Divide risotto among 6 shallow bowls. Top with shrimp.
Side Dish Ingredients
- 1 (16-oz) loaf French bread
- ½ cup butter, softened
- 1 tsp dried thyme
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack 10 minutes or until crisp.
- Stir together butter, thyme, and pepper; serve with warm bread.
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