Jambalaya Risotto

Name: Jambalaya Risotto
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 6 tablespoons olive oil or unsalted butter; 3 medium onions, chopped, trimmings saved for shrimp stock (see below); 4 cups Chicken Stock; Salt and freshly ground pepper; 10 to 12 peppercorns; 3 cups diced, peeled, fresh or canned tomatoes; 2 tablespoons (or to taste) finely minced garlic; ½ pound baked ham, drippings reserved, or ½ pound ham steak, diced (½ inch); 2½ cups arborio rice; 4 small bay leaves; 10 fresh thyme sprigs; 2 celery ribs, chopped, trimmings saved for shrimp stock; 1 pound scallops, tough muscles removed; ½ cup combination ham drippings and fat from pancetta or bacon; 2 green bell peppers, chopped; 1 pound spicy pork sausage, in casings; 2 pounds medium or large shrimp

Risotto with Shrimp, Scallops, Ham, and Smoked Sausage

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

An American classic reinterpreted. I don’t claim to cook authentic Cajun, but I do love those funky flavors. Why not combine two winners, Bayou cuisine and Italian risotto and see what happens? Make this for 6 to 8 or more as it is a good deal of work. But worth it.

Ingredients

1 pound spicy pork sausage, in casings
2 pounds medium or large shrimp
1

Americas
United States
Main course

Method

Procedure

Preheat the oven to 400 degrees. Prick the sausage in a few places with a fork and bake 15 minutes. Then, for additional fu