LOUISIANA BROWN JASMINE RICE AND SHRIMP RISOTTO
Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto. "It's really nutty and comes out a lot creamier," Mr. Link said.
Provided by Christine Muhlke
Categories weekday, side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
- Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 4 grams, TransFat 0 grams
INSTANT POT® CAJUN SHRIMP RISOTTO
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
- Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 73.9 g, Cholesterol 220.9 mg, Fat 17 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 9.9 g, Sodium 2352.1 mg, Sugar 1.9 g
SLOW-COOKER JAMBALAYA RISOTTO
I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. -Angela Westra, Cambridge, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf.
Nutrition Facts : Calories 335 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 1276mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
CRAB RISOTTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings, depending on serving size
Number Of Ingredients 9
Steps:
- Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.
- Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil.
SHRIMP CREOLE RISOTTO
This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's [Wine.Dine.Donate](/articlesguides/entertaining/winedinedonate/host_february07_menu) program.
Provided by Allison Vines-Rushing
Yield Makes 10 servings
Number Of Ingredients 21
Steps:
- In medium saucepan, combine shrimp shells and enough water to cover. (Refrigerate shrimp until used later in recipe.) Cover, place over high heat, and bring to boil. Reduce heat to moderately low and simmer 25 minutes, skimming foam occasionally. Pour stock through fine-mesh sieve into large bowl and set aside.
- In heavy, 6-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add bell pepper, half of onion, half of celery, half of carrots, half garlic, jalapeños, orange zest, 3 sprigs thyme, 2 bay leaves, 1 1/2 sprigs parsley, 1 tablespoon salt, and 1 teaspoon pepper. Sauté until tender, about 10 minutes. Add tomatoes and 1 1/4 cups wine, and simmer 3 minutes. Add shrimp stock and just enough water to cover vegetables, and simmer 20 minutes. Remove parsley, thyme, and bay leaves. Working in batches, purée in blender until smooth. Keep warm.
- In medium saucepan over moderately low heat, bring chicken stock to simmer. Cover; keep warm over low heat.
- In heavy, large saucepan over moderately high heat, heat 3 tablespoons oil until hot but not smoking. Add remaining onions, celery, carrots, and garlic; remaining 3 sprigs thyme, 2 bay leaves, and 1 1/2 sprigs parsley; and 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to moderate and sauté until vegetables are tender, about 10 minutes. Add rice and cook, stirring constantly, until rice is fully coated with oil, about 1 to 2 minutes. Add remaining 1 1/4 cups wine and cook, stirring occasionally, until wine is almost completely absorbed, about 4 to 5 minutes. Add 3/4 cup chicken stock and simmer, stirring occasionally, until liquid is absorbed. Continue adding stock, 3/4 cup at a time, stirring and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente, about 30 to 40 minutes. (There may be leftover stock.) Remove herbs, then stir in butter, lemon zest and juice, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover risotto and keep warm.
- Sprinkle shrimp with remaining 2 teaspoons salt and 1/2 teaspoon pepper. In large sauté pan over moderate heat, heat remaining 2 tablespoons oil until hot but not smoking. Add shrimp and sauté until pink, about 2 to 3 minutes. Remove from heat and keep warm.
- Divide risotto evenly among 10 bowls, mounding in center of each bowl. Top each mound with 6 shrimp. Spoon sauce around risotto and garnish with scallions and thyme leaves.
PRESSURE-COOKER JAMBALAYA RISOTTO
I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.
Nutrition Facts : Calories 396 calories, Fat 18g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1050mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
More about "cajun risotto recipes"
CHEESY CAJUN SAUSAGE RISOTTO - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine AmericanTotal Time 50 minsCategory Main CourseCalories 482 per serving
- Heat a large shallow skillet to a medium-high heat. Add a little bit of olive oil to the pan. Once the oil is hot, add the sausage. Sauté the sausage until it's super brown and crisp, then flip over. Remove from the pan and set aside.
- Turn the heat down to medium, and add the peppers, onion, 1 clove of garlic, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 tsp garlic powder, 1 teaspoon onion powder, and ¼ teaspoon dried thyme to the rendered fat. Sauté for 4-5 minutes until the veggies are softened, but still crisp. Remove from the pan and set aside.
GLUTEN-FREE CAJUN RISOTTO RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Cuisine Cajun/CreoleCategory EntreesAuthor Selma Brown MorrowCalories 300 per serving
JAMBALAYA RISOTTO | FOOD CHANNEL
From foodchannel.com
CAJUN SHRIMP AND SAUSAGE RISOTTO – EVERYDAY CREOLE
From everydaycreole.com
CAJUN RISOTTO WITH CRAYFISH - AWAY FROM THE BOX
From awayfromthebox.com
CAJUN RISOTTO WITH CRAWFISH TAILS AND ANDOUILLE SAUSAGE
From bevcooks.com
CAJUN STYLE SHRIMP RISOTTO RECIPE | CDKITCHEN.COM
From cdkitchen.com
CAJUN SPICED CHICKEN RISOTTO | CLUB HOUSE CA
From clubhouse.ca
Cuisine Cajun or Creole,ItalianCategory Entrees,Side DishesServings 8
- Mix Cajun seasoning, garlic salt and ground coriander. Sprinkle chicken with 1 tbsp (15 mL) of the seasoning mixture. Heat oil in open pressure cooker on medium-high heat. Add chicken; sauté 3 minutes or until browned. Add onions; sauté 3 minutes or until softened. Add water and green tea packets. Bring to boil.
- Stir in rice, bell peppers, sausage and remaining seasoning mixture. Close lid. Bring pressure cooker to full pressure on high heat. Cook 5 minutes. Remove from heat. Let stand 5 minutes.
- Run cold water over pressure cooker to release the pressure. Remove lid. Remove tea bags. Stir in green onions.
CAJUN SPICED CHICKEN RISOTTO | MCCORMICK
From mccormick.com
Cuisine Cajun or CreoleCategory EntreesServings 8
CAJUN RISOTTO | RECIPE | RISOTTO RECIPES VEGETARIAN, RISOTTO RECIPES ...
From pinterest.com
CAJUN RISOTTO | RECIPE | RISOTTO RECIPES VEGETARIAN, RISOTTO RECIPES ...
From pinterest.com
CHEESY CAJUN SAUSAGE RISOTTO | PUNCHFORK
From punchfork.com
CAJUN SPICED CHICKEN RISOTTO - MASTERCOOK
From mastercook.com
SWEET CORN RISOTTO WITH CAJUN SHRIMP | SPOON FORK BACON
From spoonforkbacon.com
PAN-SEARED CALIFORNIA WALNUT CAJUN RISOTTO CAKES
From getflavor.com
CAJUN SHRIMP RISOTTO RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MUSHROOM RISOTTO - CAJUN COUNTRY RICE
From cajuncountryrice.com
CAJUN RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CAJUN SHRIMP RISOTTO RECIPE – HOW TO MAKE SHRIMP RISOTTO — …
From eatwell101.com
JAMBALAYA RISOTTO - WENT HERE 8 THIS
From wenthere8this.com
CAJUN-STYLE SHRIMP RISOTTO RECIPE - HOME CHEF
From homechef.com
CAJUN RISOTTO WITH SAUSAGE - HI MOUNTAIN SEASONINGS
From himtnjerky.com
CAJUN STYLE SMOKED CHICKEN RISOTTO - BUSH COOKING
From bushcooking.com
CAJUN STYLE OKRA RISOTTO - FEED YOUR SOUL TOO
From feedyoursoul2.com
SEARED SCALLOPS WITH CAJUN RISOTTO | FIESTA SPICES
From fiestaspices.com
CHICKEN RISOTTO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CAJUN PRAWN AND CORIANDER RISOTTO - SKINNY KITCHEN SECRETS
From skinnykitchensecrets.com
CURRY RISOTTO OMURICE FROM FOOD WARS! - CAJUN COOKING SCHOOL
From cajuncookingschool.com
GORDON RAMSAY'S BEST RISOTTO RECIPES - THEFOODXP
From thefoodxp.com
CAJUN RISOTTO RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
INSTANT POT® CAJUN SHRIMP RISOTTO | RESCOOKING.COM
From rescooking.com
ACADIAN SEAFOOD RISOTTO - RECIPE | SPICE TREKKERS
From spicetrekkers.com
CAJUN RISOTTO WITH CRAYFISH - MEALPLANNERPRO.COM
From mealplannerpro.com
RISOTTO WITH CAJUN SHRIMP - DAD WHATS 4 DINNER
From dadwhats4dinner.com
CAJUN RISOTTO RECIPE IDEAS PAGES 1-6 - FLIP PDF …
From fliphtml5.com
CAJUN SCALLOP RISOTTO RECIPE - HOME CHEF
From homechef.com
CAJUN SHRIMP & SAUSAGE RISOTTO - FARMER JOHN
From farmerjohn.com
RISOTTO - CAJUN-RECIPES.COM
From cajun-recipes.com
BAKED CAJUN SALMON WITH PARMESAN RISOTTO - BUTTER BE READY
From butterbeready.com
EASY SEAFOOD RISOTTO RECIPES & MEAL IDEAS | HELLOFRESH
From hellofresh.com
CAJUN PRAWN RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love