Tag Archives: risotto

Chicken & Andouille Sausage Gumbo Risotto

22 Oct

Have you ever had one of those days where everything is thrown at you and you’d really like to hide from the world? This has been my Monday…and a majority of last week. At my place of employment, I’ve been running the warehouse, which isn’t what I normally do. My counterpart who handles this has been out on vacation for the past week. During this time, I’ve had to deal with a lot of warehouse headaches which has taken time away from what I should be doing. Here are just a few things I’ve had to deal with..

  • Fix a printer..which included going out to buy new parts and installing them.
  • Handling an email migration since we switched servers.
  • Another printer broke and this one I couldn’t fix… but I spent countless hours talking & skyping with support to try to get everything resolved.
  • Trying to recover a new password for production’s email account because the girl who set the new password forgot it. Aaand since she forgot it, I wasn’t able to access things I needed from that email account.

So, I was very happy to come to work on Monday because my co-worker would be returning and I can get back to my things. Oh but guess what??!! Co-worker’s flight got delayed and wouldn’t be in the office until Tuesday. Just.My.Luck.

Thankfully, I have something to look forward to this afternoon. Chicken & Andouille Sausage Gumbo Risotto. I know gumbo is usually a soup, but I really wanted risotto. I also really wanted gumbo. And I don’t see a reason why I had to pick between the two. Risotto is an italian rice, it just takes a little longer (and a lot more attention) to cook.

If you don’t already have a Cajun spice mix in your spice drawer, do yourself a favor and go get one. I absolutely love Penzey’s Cajun Spice Blend. It provides so much flavor and just a hint of spice. I can see myself using this blend for more than just gumbo.

I really enjoyed this recipe! It has everything I love — loads of veggies, meat, rice and spice. This is an easy recipe to make your own, too. If you don’t like chicken, replace it with shrimp. Don’t have andouille sausage in your grocery store? Try a spicy turkey sausage instead. Hate okra? Green beans would work.

The highlight of my afternoon will be this risotto. I’m planning on shutting my office door, turning off the light and hiding under my desk in hopes no one will approach me with, “Meghan, we have another problem…” Wish me luck for some solitude!

Chicken & Andouille Sausage Gumbo Risotto

  • 1 green pepper, chopped
  • 4 celery stalks, chopped
  • 6 okra, sliced
  • 4 skinless boneless chicken thighs, cubed
  • 1 lb andouille sausage, removed from casing
  • 1 onion, sliced
  • 1 tsp crushed red pepper flakes
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 cup Arborio Rice
  • 1 tbsp Cajun Spice Blend
  • 1/2 cup wine (could use water or chicken broth)
  • 5-6 cups of warmed chicken broth
  • 1 14.5 oz diced tomatoes, drained
  • Salt & pepper
  • Chopped parsley, for garnish

Directions:

  1. Put some olive oil in a warm skillet and saute green peppers and celery. Saute till tender crisp. Take off heat and set aside.
  2. Add okra to warm skillet. Okra cooks up fast, so be sure not to over do it. If you do, you will know. It gets slimy. (Gross!!) Once it’s done, remove it from the skillet and set aside.
  3. Cook chicken and sausage. Set aside when done.
  4. Add olive oil to the skillet. Saute onions and red pepper flakes. Cook and stir for about 2 minutes. Add garlic and tomato paste. Cook and stir for another minute. When all of the tomato paste is incorporated into the onion mixture, add rice and Cajun spice blend. Add salt &  pepper. Cook and stir for a minute. Add wine. Stir the rice mixture until all of wine has been completely absorbed.
  5. Are you ready for a little arm work out?? Add 1/2 cup of warm chicken broth. Stir constantly until the broth has been absorbed. Repeat this task until risotto is cooked. It took me about 25 minutes. If you run out of chicken broth, just use warm water.
  6. Once rice is cooked, add the cooked veggies, meat and diced tomatoes. Continue to stir and make sure the added elements are warm. You may need to add some broth or water to make everything come together. Season with salt, pepper and additional cajun spice blend if needed. When you’re ready to serve, garnish with parsley.
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Want to impress someone? Make risotto

31 Jan

I laughed when I came up with the name for this blog post. Why? Well, I’m cooking this risotto for myself…. but I’m sure if someone was eating with me, they would be impressed. 🙂

Risotto isn’t the easiest thing to make. It’s a rice that demands a lot of attention, so this isn’t the type of meal that requires little effort. It includes constant stirring but at least your arms will get a nice work out. You’ll need to be patient to get the perfect al dente texture. Once you make risotto at home, you won’t need to order it at restaurants again. Risottos are rarely prepared made to order, so they miss the fine texture which you’ll get by cooking it at home.

Making risotto is a method, so you can add any ingredients you like. In this recipe, I’m going to add roasted red peppers, mushrooms, chicken & goat cheese. If you’re going to follow my posts for this week, you’re going to see these 4 ingredients in all of my recipes. I hope you’re starting to get my cooking mentality, “Cook what you have.” With just 4 ingredients, I’m going to come up with 3 different meals.

For the risotto, the most common short grain rice used is Arborio.  If you’re like me, I have hard time guessing how much dried rice (or pasta) I’ll need for a recipe. I’ve found 1/4 cup of uncooked Arborio rice will cook & expand to about 3/4 cup… which is plenty for me. This recipe is scaled to serve one person, so please make the adjustments if you’re cooking for others. Another tip, any liquid added to the risotto while cooking needs to warm. Cold liquid will shock the rice and keep it from cooking correctly.

This risotto was AMAZING!! The goat cheese makes this recipe so creamy & yummy… not to mention I never had to add any salt to the dish. All of the flavors melt into each other and it’s a really cozy meal. It takes “comfort food” to the next level. Make this dish and you’ll get lots of compliments! What’s your favorite meal to make when you want to impress someone??

Creamy Goat Cheese & Chicken Risotto (Serves 1 person)

  • 1 qt chicken broth
  • 3 tsp butter, divided
  • 4 mushrooms, sliced
  • 1/4 onion, sliced
  • 1 garlic clove, minced
  • 1/4 cup Arborio rice
  • 1/3 cup wine
  • 1/2 cooked chicken breast, cubed
  • 1/2 roasted red pepper, diced
  • 1 tbs goat cheese, additional for garnish
  • Basil for garnish (optional)

Directions

1. In a saucepan, warm the broth over low heat.

2. Warm 1 teaspoon of butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3. Add 2 teaspoons of butter to skillet,  and stir in the onions & garlic. Cook 1 minute. Add rice, stirring to coat with butter, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. ( FYI – I didn’t use the full quart of chicken broth, I had about 3/4 cup leftover.)

4. Remove from heat, and stir in mushrooms, cooked chicken, roasted red peppers and goat cheese. Taste and add salt & pepper (if needed.)

5. Garnish with a small ball of goat cheese and fresh herbs if you have any on hand. Serve immediately and enjoy!