Jambalaya Risotto
Ingredients
- 4 Tbsp butter, divided
- 1 (13-oz) pkg andouille smoked sausage link (such as Hillshire Farm), 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 gluten-free chicken broth
- 2 tsp gluten-free Creole seasoning (such as Cajun's Choice)
- 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.
Gluten Free Meal Plan
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