Yes! For us, it’s a must-have ingredient in cajun cooking, and we LOVE Zatarain’s Andouille Smoked Sausage, so that’s what we’re using here. Garnish with extra parmesan cheese. * Percent Daily Values are based on a 2000 calorie diet. Stir in the tomato paste. NEW ORLEANS — Zatarain’s expanded its Andouille and Cajun Style Smoked Sausage to more than 2,000 Kroger Co.-owned retail grocery locations nationwide. However, if you can’t find it a can of tomato paste will work great. Jambalaya almost always has protein in it, and it can vary from cook to cook, but for our version, the star of the show is spicy andouille sausage. This one-pot wonder has everything you need in a hearty dinner – creamy arborio rice, plenty of veggies, spicy andouille sausage, and a cheese factor you’ll fall in love with. We’ve stated in the instructions but it’s important to season along the way. Sauté the sausage until it's super brown and crisp, then flip over. Toss everything together and season to taste with plenty of salt, pepper, and cayenne. Start off by heating a large shallow skillet to a medium-high heat. Not to quote Martha or anything. great dish, thank you, love all of it the Andouille sausage, Parmigiano-Reggiano, all as a risotto, wonderful! Reserve a little for topping. I add the dry rice to the pan along with any leftover oil from the veggies and sausage and gently toast the rice for a few minutes. Reserve a little for topping. I’ve taken all of my favorite parts of his jambalaya -the sausage, the spices – and combined it with my favorite rice dish of all time – risotto. Your email address will not be published. Once the oil is hot, add the sausage. Not only is it perfectly spicy, salty, and crisps up beautifully, but it’s 100% pork, contains no artificial colors or flavors, no by-products, no MSG, and is gluten free. Please do! Sauté for 4-5 minutes until the veggies are softened, but still crisp. Remove from the pan and set aside. It’s something we look forward to with each visit, but we can’t have it just twice a year, now can we? Beer. Spicy Cajun food meets creamy cheesy Italian food in our Cheesy Cajun Sausage Risotto. Of course, we also include plenty of garlic, because what’s a risotto OR a jambalaya without garlic. Add the beer. Use a wooden spoon to stir the rice almost constantly until the liquid is almost all the way absorbed. Add most of the veggies and sausage back to the pan. Taste your rice. Add the rice and garlic to the pan. Remove from the pan and set aside. We use about four and half cups for the perfect consistency, but you may need a little bit more or less. Once all the chicken stock has been added, stir in the parmesan. Remove from the pan and set aside. Jambalaya almost always has protein in it, and it can vary from cook to cook, but for our version, the star of the show is spicy andouille sausage. Arborio rice is essential to a traditional risotto. Heat a large shallow skillet to a medium-high heat. Spices. Chicken stock. The simplicity of this, Sage Stuffing with Delicata Squash and Pancetta is, Brunch at home just got infinitely more exciting b, I’ve got Thanksgiving brunch covered! Season as you go! Arborio rice. Andouille sausage. Brown the sausage. From there, things only get better as we slowly cook arborio rice with plenty more Cajun seasoning and just a touch of tomato. The flavor infusion experts at Zatarain’s® bring you the bold taste of new Zatarain’s® Andouille Smoked Sausages. It should be soft on the outside with a slight chew on the inside. Stir in the tomato paste. Sauté for 4-5 minutes until the veggies are softened, but still crisp. It adds a concentrated tomato flavor to recipes without adding a lot of extra liquid. When classic Cajun food meets classic Italian food, it’s a very, very good thing. It’s a short grain rice that, when cooked slowly, releases a ton of starch making the risotto ultra creamy. A classic jambalaya uses green pepper, onion, and celery. Use a wooden spoon to stir the rice almost constantly until the liquid is almost all the way absorbed. cajun risotto, sausage risotto, jambalaya, grated Parmigiano-Reggiano, plus more for garnish. Once the oil is hot, add the sausage. As always, I highly recommend Parmigiano-Reggiano, but any aged parmesan will also work. I can find it at pretty much any grocery store out there, but I know it’s also available nationwide at Kroger and Sam’s club as well. The first thing you want to do when making risotto is toast the rice. Toss everything together and season to taste with plenty of salt, pepper, and cayenne. We make our cajun seasoning with ground thyme, oregano, smoked paprika, garlic powder, onion powder, and a little bit of cayenne, but Zatarain’s also has a great Creole seasoning you can use in place of those. I stuck to that trio, but also included a red bell pepper as well for a little bit of sweetness and pop of color. Do not leave the risotto for longer than a few minutes. Cook the risotto. The final touch is a heavy hand of Parmigiano-Reggiano before folding the cooked veggies and spicy andouille sausage back into the mix. Tomato paste is one my favorite ingredients to use. Tomato paste. Required fields are marked *. Learn how your comment data is processed. Two rice-based dishes when finished typically have very different outcomes, but when merged together they become the best of hybrids. For us, it’s a must-have ingredient in cajun cooking, and we LOVE Zatarain’s Andouille Smoked Sausage… Once all of the liquid has been absorbed, stir in the parmesan. The key to a creamy risotto is to stir frequently to let the starch slowly release from the rice. Sauté the sausage until it’s super brown and crispy, then flip over. Add about 3/4 cup of the chicken stock to rice. Add the rest of the herbs and then repeat the process with the chicken stock until you use all four cups of the chicken stock. Garnish with parm! Your email address will not be published. We season the veggies, the rice as it toasts, as it cooks, and finally, in the end. NEW ORLEANS — Zatarain’s has been known for bringing bold, delicious New Orleans flavor to the table since 1889 and now they are adding even more flavor with – Zatarain’s Andouille and Cajun Smoked Sausages. Add the beer and let it reduce for a minute or two. Add about 3/4 cup of the chicken stock to rice. We are going to slowly add the chicken stock to gently release the starch from the rice. I’ve only become acquainted with it in recent years thanks to my New Orleans-born brother-in-law, and now I’m a full-fledged champion of the spicy, herb-packed rice dish. You’re going to need A LOT of chicken stock. Add most of the veggies and sausage back to the pan. Here’s where you have to pay attention, and don’t leave the pan for longer than a few minutes. Turn the heat down to medium. and creamy risotto. Andouille sausage. I like to buy mine in the tube that you can squeeze so I never waste any. Veggies. When the rice is finished cooking, it should be soft on the outside with a slight chew on the inside. Great veggie additions would be okra, corn, mushrooms, or even zucchini. Add a little bit of olive oil to the pan. Combine everything together. Parmesan cheese. Our Carame, Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette, Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion, Spicy Thai-Style Pumpkin and Butternut Ramen. BEST Creamy Dreamy Mashed Potatoes Recipe, Last minute salad alert!!! “This sausage is specially seasoned to complement the flavors of jambalaya and other Zatarain’s rice mixes,” said New Orleans native and Zatarain’s … Pour in the beer and let it reduce for a minute or two. Mine is almost always complete after 4 – 4 1/2 cups of chicken stock and about 20-ish minutes. Make sure your chicken stock is room temperature or warm. There are 170 calories in 2 oz (56 g) of Zatarain's Andouille Smoked Sausage. And you can’t get more classic than spicy jambalaya with Zatarain’s Andouille Smoked Sausage (our favorite!) Instead of using wine like you would in a classic risotto, I felt like a light beer would better compliment the cajun theme. Toast the risotto. Our sausages are perfectly seasoned with New Orleans inspired spices, including paprika, black and red pepper, oregano, and thyme. If it’s cold, it will bring the temperature of the risotto down which will make it take longer to cook and require more cooking liquid. They are a perfect complement to your favorite Zatarain’s…