One Pot Jambalaya Risotto Recipe

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jambalaya risotto by is a delicious, easy to make combination of two of falls most comforting dishes


If you’ve been to my blog before, you know I love easy one-pot meals. Tonight I am sharing a new recipe my hubby actually came up with- Jambalaya Risotto! Jambalaya and Risotto are two of our favorite comfort foods. Since they are both rice based, it seemed all too natural to combine them together to make an epic dinner- just like the epic bunch of prizes in the giveaway here! More on that in a bit.

First off, let’s get making some Jambalaya Risotto! Just like my one pot chicken risotto (which is another DONT MISS fall comfort food recipe), this is best made with Arborrio or another short grain starchy rice. It just wont work as well with long grain rice- its worth the extra step to find the right rice.

This recipe is brought to you by my hubby though- it was all his handiwork. When I asked his famous risotto tips, he did say that while this recipe is great as a one pot meal, it is best with two- he likes to pour the stock in a saucepan and keep it warm while spooning it into the dish. Its easy to clean, but he thinks it makes a better texture. He also makes it a little runnier- your risotto will thicken up as you eat it and it cools, so by making it just a touch runny, it will actually be perfect when you eat it.

He also stresses patience! Be sure to crisp any chicken, meat or veggies before adding rice for a fully developed flavor. A little bit of brown = flavor! Meat will otherwise go a little soft and wimpy if not crisped well when making the risotto.


**updated- a reader let me know that the risotto can discolor (not be as creamy white as mine), depending on the andoille. We had a very hard, dry andoille which didn’t give off much oil and color- but if yours is softer and oilier, you can add it right at the end to give it less time to give off oils, or roll with the color.

ALSO- it is VITALLY important to stir almost constantly. This helps your rice give off its starch and make the dish creamy. And the variety of rice does matter- I use ONLY arborio, as it is very starchy. This makes your risotto creamy, even without any cream (though you can always add cream too if you’re indulgent like that).

Combine two fall favorites with Jambalaya Risotto by sweetcsdesigns! It's a delicious, easy to make one pot meal perfect for fall!

One Pot Jambalaya Risotto Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6-10 servings
  • 2 chicken breasts, diced to 1" cubes, seasoned with salt and pepper
  • 2 links andoille sausage, sliced into thin rounds or small chunks
  • 1 large onion, diced
  • 1 red bell pepper
  • 2½ cups arborrio rice
  • 1 extra large can beef stock (around 30 oz), lower sodium is best
  • 3 tbsp butter
  • olive oil
  • salt
  • pepper
  • diced green onions or peas- ¼ cup
  • dry vermouth or white wine, optional- ½ cup
  • 2 tbsp creole seasoning
  • 1 cup water
  • Parmesan Cheese, optional
  1. Heat a large pan or ceramic dutch oven over high heat.
  2. Add 1 tbsp olive oil.
  3. When oil is shimmery, add diced chicken and andoille sausage.
  4. Cook until browned on all sides.
  5. Add diced vegetables and creole seasoning.
  6. When vegetables are slightly browned, add butter and stir.
  7. Lower heat to medium-low, add rice, stir well.
  8. Let rice brown just slightly (think "toasted" for a little flavor)
  9. Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
  10. Stir frequently until rice thickens.
  11. Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
  12. Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
  13. When your stock is gone, and the risotto has become thicker, taste a bit of it.
  14. If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes. For this reason, you may need a lot more stock or a lot less stock. Try it out as you go and see what you prefer!
  15. Add diced green onions just before your risotto is done cooking- you won't want them to overcook. If using frozen peas, add them with the last addition of stock so they thaw and cook just briefly.
  16. When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
  17. Serve when warm.
  18. Grate fresh parmesan cheese over the top and enjoy!
  19. You can top with fresh chives or green onion for some extra pops of green. Also serve with Louisiana hot sauce and add to taste as you eat!
Nutrition Information
Serving size: 2 cups


One more note- this makes a LOT of risotto. You can halve the recipe for a small family, but we love eating the leftovers. This is a dish that actually tastes better the next day when the flavors all have had time to get happy. So go ahead, make a huge batch and enjoy the leftovers- its less work!


Next, check out some of the most amazingly delicious fall comfort foods made by some of my favorite bloggers!

Come and see some of fall's most delicious comfort foods from your favorite bloggers!

from top to bottom, left to right
Chicken and Dumplings from Kokocooks
Mini Chicken Pot Pies from Katie’s Cucina
Smoked Tri Tip Soup from Yellow Bliss Road
Slow Cooker Chili and Cornbread from Clean and Scentsible
Jambalaya Risotto from Sweet C’s Designs
Chicken Tortilla Soup from Craft Quickies
Slow Cooker Pot Roast from A Glimpse Inside
Taco Pie from Balancing Home
Browned Butter Apple Crisp from White House Black Shutters
Caramel Apple Cake from The Lilypad Cottage
Toffee Caramel Apple Cake from A Pumpkin and a Princess
Homemade Donuts from Crazy Little Projects


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Jambalaya Risotto by sweetcsdesigns


14 thoughts on “One Pot Jambalaya Risotto Recipe”

  1. Just made this for dinner. My hubs is in love says it’s the best meal I’ve ever made him. My girls cleaned their plates too so thank you thank you!!

  2. Ok, so this sounded amazing. My husband LOVES jambalaya and so it just got done cooking but I am miffed. One it is not as creamy, it is so much darker to. Did you add cream or something because with the sausage, red pepper and creole seasoning I did not figure it could be as white as yours. Can you tell me what I am doing wrong. Thanks

    1. So sorry to hear that Virginia! Did you stir frequently? Stirring makes the risotto creamy, as it helps release the starch. Its also super important to add just enough liquid to cover the rice at a time, and keep adding as you go (or the rice “drowns”). These make it creamy- I’ve made risotto both with and without actual cream- they creamy texture is from the rice releasing its starch, not from actual cream. But you have to stir nonstop to get it to!

      Also, be sure you used arborio rice- other rices dont give off as much starch.

      As far as the andoille, they differ from sausage to sausage. The one we used was pretty dry and didnt give off much oil, which kept our risotto looking white. But I’ve made it with andoilles that were softer and had more oil that turn it darker. I’ll amend the recipe to note this- its one hard thing to judge. The color fluctuates depending on what you add in. You could also add it in later in the process next time to lessen any color the sausage gives off.

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