Jambalaya Risotto
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 small White onions (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 1/2 Medium Green bell peppers (diced) |
| 1 ounce Andouille or other spicy sausage (sliced lengthwise into quarters, then sliced crosswise into 1/4 inch slices) |
| 2 leaf Bay leaves |
| 1/2 tsp. Paprika (smoked paprika is best) |
| 1 tsp. Salt Free Creole Seasoning |
| 1/2 cup Arborio rice |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 4 cup Water |
| 8 Ounces Shrimp, raw (peeled and deveined) |
Instructions
Add the garlic and cook for about 1 minute. Do not let the garlic brown.
Add the onion and cook for about 2 minutes, until it begins to soften slightly.
Add the celery and green peppers and cook for about 2 minutes, stirring frequently.
Add the sausage to the pan and cook for about one minute, stirring frequently.
Add the tomatoes, bay leaves, smoked paprika, Creole seasoning, salt, water, rice, and pepper to the pan.
Cover and simmer, stirring occasionally, for about 20 minutes.
Fold the shrimp into the rice and cook for about 5 minutes - until they are just cooked through - and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This idea seems so simple. A quick and easy Jambalaya in a single pan that takes all of 30 minutes active cooking time. One key to making this both fantastically delicious and healthier is choosing the right sausage.