I meant to make jambalaya on Tuesday for Mardi Gras, but it was instead tonight that I made a risotto with tomato juice replacing stock, slices of andouille, onion, diced tomatoes, and sautéed shrimp.

Just like the city associated with the dish, it was warm, forgiving, not without a bit of a kick.

To make (Creole) jambalaya risotto for two:

Sauté half a diced onion in a little oil until translucent, add 1 cup of arborio rice, stir for 2 minutes to toast the grains, add 1 cup of sliced, cooked andouille sausage, one 14 oz. can of diced tomatoes and their juice, 2 cups water, cover and simmer for 20 minutes, stirring every 5 minutes. Add more water if the risotto becomes dry. In a separate pan, sauté a few large shrimp for a few minutes, turning once, until pink and cooked through. Add the shrimp to the risotto. Plate, season, sprinkle with parsley. Stir in garlic, as you like, at the beginning or the end. (Apologies to traditionalists for the heretical rice choice and lack of peppers and gumbo file powder.)

Related posts:

1. a snappy risotto
2. kthread cooks: tortilla soup
3. the savory side of sweet

1. Catherine:
   February 18th, 2010 at 10:13 am

   Looks amazing! I’m gonna try it this weekend.

2. bw6:
   February 18th, 2010 at 2:08 pm

   Basmati rice works nicely too with jambalaya. Prefer it in general.

3. Lovelyn:
   February 18th, 2010 at 5:35 pm

   I was just wondering what I should make for dinner tomorrow. That risotto looks so yummy. I’m going to try making it.

4. Kristen:
   February 18th, 2010 at 6:49 pm

   Catherine, let me know how it goes and how you tweak it :)

   bw6, good call on basmati, I have been meaning to use it more often.

   Lovelyn, happy to hear that, and great posts on fermented things (I’m about to embark on similar curing adventures)—

5. Dave C.:
   June 11th, 2010 at 12:14 pm

   A little heretical, but true to the roots of taking the best bits from everywhere and making it your own. Yeah, you right.

6. Kristen:
   June 11th, 2010 at 12:24 pm

   Dave, your approval means a lot here. Here’s to rogue cooking, especially Southern rogue cooking—

7. Kevin:
   December 2nd, 2010 at 5:39 pm

   That looks freakin delicious – I’d have to top it off with a little bit of tabasco though to give it some extra kick :)

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Posted by Kristen Taylor on Wednesday, February 17th, 2010, 11:48 pm * Filed in Food. * Tags: jambalaya, kristen, kthread, risotto, taylor. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.