Shrimp/ Crawfish/ Corn/ Peppers/ Onions/ Octopus/ Andouille Sausage/ Stewed Tomatoes Risotto Recipe
A rich and flavorful risotto featuring succulent shrimp, crawfish, tender octopus, spicy Andouille sausage, sweet corn, vibrant peppers, and stewed tomatoes, all cooked to creamy perfection.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sauté the Vegetables and Sausage
In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until softened, about 5 minutes. Add the andouille sausage and cook for an additional 3-4 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir well to coat with the oil. Pour in 1 cup of chicken stock and stir frequently until the liquid is absorbed.
- 4
Add the Remaining Ingredients
Continue adding chicken stock, one cup at a time, stirring frequently until the rice is creamy and cooked through, about 15-20 minutes. Stir in the stewed tomatoes, corn, shrimp, crawfish, and octopus. Cook until the seafood is fully cooked, about 5-7 minutes.
- 5
Season and Serve
Season with salt and black pepper to taste. Stir in chopped parsley before serving. Enjoy your Risotto!
