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RISOTTO JAMBALAYA WITH ANDOUILLE & SHRIMP

Made in an Instant Pot for easy preparation, this fusion dish combines creamy Italian risotto with all the bold flavors of a Louisiana jambalaya for a really yummy combination.

Risotto Jambalaya with Andouille and Shr

Prep Time: 10 minutes
Cook Time: 15 minutes  
Total Time: 25 minutes  
Serves: 4


Ingredients:  

- 2 tbsp olive oil
- 1 pkg (11 oz) Silva Andouille Smoked Sausage, sliced
- 1 onion, diced
- 1 stalk celery, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 ½ cups Arborio rice
- ¼ tsp each salt and pepper
- 1 cup dry white wine
- 2 cups sodium-reduced chicken broth  
- 1 can (14 oz) diced tomatoes
- 1 lb peeled deveined large shrimp, tails removed  
- 2 tbsp butter
- 2 tbsp lemon juice
- 2 green onions, thinly sliced
- 2 tbsp finely chopped fresh parsley 

Instructions:  

1. Heat oil in Instant Pot set to Saute function. Cook sausage, onion, celery, green pepper, garlic and Cajun seasoning for 3 to 5 minutes or until sausage starts to brown and vegetables are slightly softened. Stir in rice, salt and pepper. Cook for 2 to 3 minutes or until well coated.

 

2. Stir in wine; cook for 1 minute. Stir in broth and tomatoes; bring to simmer. Add shrimp. Turn Saute function off.  

 

3. Close lid and lock to seal. Set Pressure Cook function on High for 5 minutes. Using caution, manually quick-release pressure according to manufacturer’s instructions before removing lid.
 

4. Stir in butter and lemon juice. Garnish with green onions and parsley. 


Tip: Serve with grated Parmesan cheese if desired.  

Nutritionals: YES 

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