Jambalaya Risotto Recipe
braised chicken, andouille sausage, tomato, holy trinity, creamy risotto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the pot and brown on both sides, about 5-7 minutes. Remove the chicken and set aside.
- 2
Cook the Sausage
Add the sliced andouille sausage to the pot and cook for 3-4 minutes until browned. Remove and set aside with the chicken.
- 3
Sauté the Vegetables
Add the remaining tablespoon of olive oil to the pot. Add the diced onion, green bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.
- 4
Add Rice and Tomato
Stir in the Arborio rice and diced tomato, cooking for an additional 2 minutes to toast the rice slightly.
- 5
Combine Ingredients
Return the chicken and sausage to the pot. Pour in the chicken broth, stirring to combine. Bring to a gentle simmer.
- 6
Cook the Risotto
Reduce the heat to low and let the mixture simmer, stirring occasionally. Cook for about 20 minutes, or until the rice is creamy and al dente. If necessary, add more broth or water to achieve the desired creaminess.
- 7
Finish with Cheese and Seasoning
Stir in the grated Parmesan cheese and season with salt, black pepper, and cayenne pepper to taste.
- 8
Serve
Garnish with chopped parsley and serve hot.