Fresh Gulf Head-on Jumbo Shrimp / Stewed Tomatoes / Corn / Andouille Sausage / Bacon Recipe
Risotto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparation
Prepare all ingredients by chopping vegetables, mincing garlic, and cutting the sausage into slices.
- 2
Cook Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the skillet.
- 3
- 4
Cook Sausage
Add the sliced Andouille sausage to the skillet and cook until browned.
- 5
Add Rice
Stir in the Arborio rice and cook for about 2 minutes, stirring frequently.
- 6
Add Broth and Tomatoes
Gradually add the chicken broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more. Stir in the stewed tomatoes.
- 7
Add Corn and Shrimp
When the rice is nearly cooked (after about 15 minutes), add the corn and shrimp. Cook until the shrimp are pink and opaque.
- 8
Season and Serve
Season with salt and black pepper to taste. Crumble the cooked bacon on top and garnish with fresh parsley before serving.
