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).
- 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
- 2 1/2 cups arborrio rice
- 1 extra large can beef stock, around 30 oz, lower sodium is best
- 3 tbsp butter
- olive oil
- diced green onions or peas- 1/4 cup
- dry vermouth or white wine, optional- 1/2 cup
- 2 tbsp creole seasoning
- 1 cup water
- Parmesan Cheese, optional
- Heat a large pan or ceramic dutch oven over high heat.
- Add 1 tbsp olive oil.
- When oil is shimmery, add diced chicken and andoille sausage.
- Cook until browned on all sides.
- Add diced vegetables and creole seasoning.
- When vegetables are slightly browned, add butter and stir.
- Lower heat to medium-low, add rice, stir well.
- Let rice brown just slightly (think "toasted" for a little flavor)
- Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
- Stir frequently until rice thickens.
- 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.
- Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
- When your stock is gone, and the risotto has become thicker, taste a bit of it.
- 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!
- 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.
- 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.
- Serve when warm.
- Grate fresh parmesan cheese over the top and enjoy!
- 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!
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!
Now for the fun part- the giveaway!
This prize package is valued at over $900 thanks to our AMAZING sponsors!
Black Gold Farms is providing a KitchenAid Stainless Steel 6-Quart Slow Cooker. Black Gold Farms is a third generation family farm with roots in North Dakota. They have grown to be a trusted and innovative leader in potato production as a grower of chipping potatoes for potato chip companies around the country and now fresh potatoes for you – including their new line of Red Potatoes featuring McCormick spices for roasting.
Magimix is providing a Magimix by Robot-Coupe 3200XL 12-Cup Food Processor in Shiny Chrome- valued at $379.95.
Le Cruset is giving away a 5.5 Quart French Oven .
And Chef Central is providing a Jam and Jelly maker.
Whoa— that’s a ton of awesome stuff! I am totally jealous- I want all of those!! Be sure to complete every entry that you mark off- they will be verified.