Without a doubt, jambalaya risotto is my favorite dish that I've cooked. Every time I make it, it just seems to get even better. I was recently on a cajun kick when my friend Alex came in town. I had been promising to cook for her for the past few months, so I knew I was going to have to be at the top of my culinary game to avoid a massive letdown from the doubtless absurd amount of hype that has been building for her (next week I make humble pie!). If I was going to take over her kitchen, it was going to have to be with my favorite dish, but this time I was going to have to use actual meat. Despite still lacking much confidence in my meat cooking abilities, I knew the lessons I've learned about risotto would help carry the dish.
Time: 60 minutes
3-4 cups chicken broth
1 tbsp butter
2 tbsp olive oil
1/2 green bell pepper, chopped
1/4 onion, chopped
4 scallions, chopped
2 garlic cloves, minced
2 links andouille sausage
10 jump shrimp, peeled and deveined
1 can diced tomatoes (juices included)
white wine, a lot of white wine
1 bay leaf
1 cup arborio rice
1/2 tsp cayenne pepper
Salt to taste
Tabasco Sauce to taste
- Bring the chicken broth to a simmer. Keep it warm.
- Slice then cook the sausage in a frying pan until it browns. Reserve the juices and use them to cook the shrimp until they turn orange. Set aside.
- Sauté the bell pepper, onions, scallions and garlic in the butter and oil until soft and aromatic (about five minutes).
- Stir in the rice and cook for one minute.
- Add the diced tomatoes, 1/2 cup of white wine and the bay leaf and bring to a simmer stirring frequently. Let the level reduce until it's almost completely absorbed. DO NOT LET IT DRY OUT.
- Add about 1/2 a cup to a cup of chicken broth and let reduce again while stirring constantly.
- Alternate adding wine and chicken broth as before until the risotto becomes creamy (probably about 4-5 total cups in).
- Once the risotto has become creamy, add the meat and spices and cook for another few minutes until heated up.
- Remove the bay leaf and serve.
|Now, Alex will no longer assume I'm lying every time I talk about cooking.|