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cajun risotto

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I like risotto, but don't always have the right kind of rice. I read somewhere that if you stir constantly, long-grain rice will release enough starch to achieve the consistency of smaller grained rice. I added the traditional "holy trinity" of Cajun cooking (onion, celery, bell pepper) to add more veggies to the dish. Use a different color pepper if you prefer. (Different brands of andouille have different levels of spiciness - I used Trader Joe's Smoked Turkey Andouille and my mouth was on fire. My husband conceded that it might be "a little spicy".)

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yield 3 -5
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For cajun risotto

  • 1 Tbsp
    olive oil
  • 6 oz
    andouille sausage (sliced or removed from casing)
  • 3/4 c
    onion, chopped
  • 3/4 stalk
    celery, chopped
  • 3/4 c
    green or red bell pepper, chopped
  • 2 clove
    garlic, grated or minced
  • 1 c
    long grain rice, uncooked
  • 3 c
    chicken broth
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    dried thyme
  • 1/4 c
    grated cheese, cheddar or favorite (optional)
  • parsley, for garnish
  • salt and pepper to taste (option: use a cajun salt/spice blend)

How To Make cajun risotto

  • 1
    Heat oil in a heavy saucepan and add sausage. Cook until meat has browned and some fat has been rendered. Add the holy trinity (onions, celery, peppers) and stir til onion starts to be translucent. Stir in the garlic.
  • 2
    Add the rice, and stir to coat. Cook for 2 minutes over medium heat, stirring constantly.
  • 3
    Add 1 cup chicken broth to the saucepan, and cook until liquid is reduced, stirring constantly.
  • 4
    Continue to add the chicken broth to keep the rice covered in liquid, stirring frequently. Make sure that most of the liquid is absorbed by the rice before you add more. The total cooking time should be about 25 minutes, or until the rice is tender.
  • 5
    Add the oregano, thyme, and cheese, if using, to the saucepan before serving and stir to melt. Add salt and pepper or cajun seasoning to taste. Cover the pot and let it stand for five minutes off the heat. Garnish with parsley to serve.
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