Jambalaya Risotto

Risotto Jambalaya III

“Mardi Gras is the love of life.  It is the harmonic convergence of our food, our music, our creativity, our eccentricity, our neighborhoods and our joy of living.  All at once.”

Fat Tuesday has come and gone, but the memory of my jambalaya risotto lives on.  What a fabulous dish with a twist on serving jambalaya with rice, perfectly wonderful for a company dish.  So don’t be surprised when you have this for dinner at my house.

The best thing to do when making this dish is to prep all of the ingredients beforehand.  I chose to quickly grill the shrimp, sausage and chicken, but you can do a quick sauté instead.  I leave the shrimp slightly under “grilled” as it will finish when tossed together with the risotto at the end.  Garnish with chopped green onions and freshly grated cheese if you like.  I loved grilled okra so that made a nice side for the jambalaya. 

I hate to be vague about risotto, but a suggestion here is that if you aren’t sure about making risotto, buy a good boxed Arborio that comes with instructions or look around for a classic risotto recipe to follow, I just never really measure accurately enough give out a recipe.  In this case I suggest omitting the cheese in the risotto if you prefer and save for sprinkling over the top.

http://www.foodnetwork.com/recipes/mario-batali/risotto-milanese-risotto-in-the-style-of-milan-recipe/index.html

Risotto Jambalaya
1 lb medium shrimp, peeled, deveined and seasoned with Creole seasoning
4 chicken tenders, seasoned with some Creole seasoning, dice after grilling or dice before sautéing
2 andouille sausages grilled, quartered lengthwise and diced
1 tablespoon Creole seasoning
2 tablespoons olive oil
1 tablespoon butter
1 large shallot ¼ for the risotto the rest for the jambalaya
*optional saffron
1-1/2 cups small diced green, red, yellow peppers
3 large cloves of garlic, minced, 1 for the risotto
1/2 cup chopped celery fine diced
1 cup large diced tomatoes
2-3 bay leaves (one for the rice and two for the vegetable sauté
1/4 cup white wine
1-1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (you can always add more at the table)
1 cup Arborio rice
3-3-1/2 cups chicken stock
Salt and pepper
½-1/4 cups freshly grated Parmigiano

Over medium to medium low heat:

To start with the risotto heat the olive oil and butter in a large skillet, briefly sauté ¼ of the shallot (or onion) and saffron for about 45 seconds, add 1 clove of minced garlic for another 10 or so seconds.  Toss in the Arborio rice, stir to coat for about a minute, deglaze with a little white wine and begin to ladle in chicken stock stirring in allowing rice to absorb most of it after each addition.  Season with salt and pepper the risotto will get creamier with each addition and of course even creamier with the addition of cheese.   Or you can simply follow the risotto package recipe.

Sauté the shrimp for 1-1/2 minutes over medium high heat, remove from pan and sauté chicken and sausage until diced chicken is done and add in the rest of the vegetables, herbs and seasonings sauté for 3-4 minutes.  Add the risotto to the skillet, turn and mix in the vegetables, taste for seasoning and finally add the cooked shrimp.  Gently mix and make sure the jambalaya is heated through before plating.  Garnish with green onions and put hot sauce on the table

*Option sautéing the shrimp chicken and sausage

Grill the seasoned chicken tenders, shrimp, andouille and okra while tending to the risotto.  Large dice the chicken, leave shrimp whole, quarter and dice sausage.