The best thing to do when making this dish is to prep all of the ingredients beforehand . I chose to quickly grill the shrimp, sausage and chicken, but you can do a quick sauté instead . I leave the shrimp slightly under “grilled” as it will finish when tossed together with the risotto at the end. Garnish with chopped green onions and freshly grated cheese if you like . I loved grilled okra so that made a nice side for the jambalaya enjoy , like and share .
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell peppers
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 Arborio rice (an Italian short-grain rice)
1/2 cup wild rice
3 cups chicken stock
5 ounces Andouille sausage, cubed
Salt and pepper
1- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
2- Heat oil in a large saucepan over medium high heat and add the onion, bell peppers and celery. Cook for 3 minutes. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
3- Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring constantly. It takes about 15 minutes. When rice is just tender add the shrimp and chicken mixture along with the sausage.
4- Cook until the meat and shrimp are done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.