Chef Danielle’s Risotto Jambalaya

So as you know, last week’s Fly Female Entrepreneur was the uber-talented Chef Danielle Saunders. In our conversation I shared the fact that after a long day of work (and play), I rarely have the energy to go home and prepare a home cooked meal. Who has the time? According to Chef Danielle, WE do! As promised, Danielle was gracious enough to share the recipe for her delectable Risotto Jambalaya. I encourage you to try this and if you do, let us know how it turns out!

Chef Danielle’s Risotto Jambalaya

Ingredients:

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 celery

2 tablespoons chopped garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3/4 cup risotto

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper

Quick Creole Seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly. (Yields: 2/3 cup)

Directions:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring continuously for about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Bon appetite!