Cajun Shrimp & Sausage Risotto
Total Time40 mins
Skill LevelBeginner
Servings4
Total Time40 mins
Skill LevelBeginner
Servings4-6
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Key IngredientHot Louisiana Smoked Sausage 28oz.AboutWe’re officially inviting ourselves over for Cajun Shrimp and Sausage Risotto—a one-pot jambalaya dish made with our jazzy Hot Louisiana Smoked Sausage, tender shrimp, and fiery Cajun spices. Be there in five!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientHot Louisiana Smoked Sausage 28oz.
Recipe by
Ingredients
4 Farmer John Hot Louisiana Smoked Sausages, Cut Into Bites 1 Pound Shrimp, Large, Fresh Or Thawed 4 Cups Stock, Chicken Or Shrimp Olive Oil, Drizzle 1 Green Bell Pepper, Diced Finely 1 Onion, Diced Finely 2 Cups Arborio Rice (Rice For Risotto) 2 Tsp. Salt 1 Cup White Wine 2 Ounces Sun-Dried Tomatoes With Oil 6 Tbsp. Salted Butter Parmesan, Shaved Fresh Over Risotto Thyme, Or Any Desired Fresh Herbs Black Pepper, Ground
Key IngredientHot Louisiana Smoked Sausage 28oz.
Hot Louisiana Smoked Sausage 28oz.Key IngredientHot Louisiana Smoked Sausage 28oz.Directions
1Heat olive oil in a wide pan and add the onion. Cook the onion until translucent, about 5-10 minutes. Add the bell pepper, rice, salt and the sausage. Let cook in the pan about 2 minutes; pour the wine over and bring heat up to medium.
2When the wine has evaporated, add a ladle of the stock and stir the pan to ensure all the rice is submerged. Again, allow the liquid to almost completely absorb, and then add another ladle of stock. Continue this way, pouring over the stock a little at a time, allowing the rice to slowly absorb, for about 15 minutes or until the rice still has a bit of bite to it.
3Add the shrimp to the pan, sun-dried tomatoes, and another ladle of stock. Give it a good stir to release the starch in the rice. Allow some of the liquid to be absorbed for a couple of minutes, but not too much. As soon as you remove the risotto from the heat, it will absorb even more liquid.
4In total, the rice should be cooked after about 17 minutes and there should be a creamy liquid surrounding the rice. Remove from the heat, (add a bit more stock or water just before removing if necessary,) add butter and stir vigorously to create the creaminess you need to finish off the risotto. Transfer to plates immediately. Serve with some fresh herbs over the top, and if desired, some freshly ground pepper and Parmigiano. Salt if needed.
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