Ingredients

The following ingredients have 6 Servings
  • 1 cup arborio rice
  • 6 ounces andouille sausage (diced)
  • 1 tablespoon unsalted butter
  • 1 medium onion (diced)
  • 1 green pepper (diced)
  • 1/2 cup dry sherry
  • 1/2 tablespoon Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 can diced tomatoes (drained)
  • 4 cups chicken broth (warm)
  • 10 ounces raw shrimp (peeled and deveined)
  • 3 tablespoons green onions (chopped for garnish)

Instruction

  • First, cut the andouille sausage into bite size pieces and sauté over medium heat until browned. Make sure the sausage gets nice and brown because this will add a deeper flavor to the risotto. Remove from heat and set aside.
  • Heat the butter in a 4 quart saucepan or dutch oven over medium heat. Add the onions and green peppers and sauté until soft, about 2 minutes.
  • Add the rice and cook for 1-2 minutes, stirring constantly, until the middle of rice kernels begin to turn white.
  • Add the browned sausage and sherry and cook until the liquid is fully absorbed, stirring continuously.
  • Add the tomatoes, Cajun seasoning, thyme and cayenne pepper and stir to combine.
  • Next, start adding the broth, 1/2 a cup at a time, stirring until each 1/2 cup is absorbed before adding the next 1/2 cup.
  • Continue until the last 1/2 cup of broth remains; reserve that last 1/2 cup.
  • Add the shrimp and cook until they just start to turn pink.
  • Add last 1/2 cup of broth, stir and serve immediately, garnished with green onions.