Sun-dried Tomatoes / Andouille Sausage / Green Bell Peppers / Corn / Onions / Blackened Catfish Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Chop the onion, green bell pepper, and garlic. Slice the Andouille sausage and sun-dried tomatoes.

2. 2

   Cook the Sausage

   In a large pan, heat olive oil over medium heat. Add the sliced Andouille sausage and cook until browned. Remove from the pan and set aside.

3. 3

   Sauté the Vegetables

   In the same pan, add the onion, garlic, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.

4. 4

   Toast the Rice

   Add Arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.

5. 5

   Add the Broth

   Gradually add chicken broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more, about 20 minutes.

6. 6

   Incorporate Other Ingredients

   Stir in sun-dried tomatoes, corn kernels, and the cooked sausage. Season with salt and black pepper to taste.

7. 7

   Finish with Cheese

   Remove the pan from heat and stir in Parmesan cheese until melted and creamy.

8. 8

   Prepare the Catfish

   While the risotto is cooking, prepare the blackened catfish according to your preferred method.

9. 9

   Serve

   Spoon the risotto into bowls, top with blackened catfish, and garnish with fresh parsley.