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

Preparation info

Serves
6 to 8

Difficulty
Complex

Appears in

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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.