A creamy, spicy risotto with hints of complex flavor like white wine and truffle oil, then topped with southern favorites: crayfish and andouille sausage.
- 2 TB unsalted butter
- 2 cloves garlic, minced
- 1/2 medium yellow onion, diced
- 1 c. arborio rice
- 1/2 c. dry white wine, like Chardonnay
- 3 c. chicken or vegetable broth
- 1 TB cajun seasoning, like Slap Ya Mama
- 3/4 c. parmesan cheese
- 3 TB truffle oil or olive oil
- 10 oz. (about 1 1/2 c.) crayfish tails, fresh or thawed from frozen
- 7 oz. andouille sausage, cut in slices on the diagonal
- pinch of cajun seasoning
- In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and saute for about a minute, making sure the garlic doesn’t brown. Pour in the rice and stir to coat.
- Add the white wine and bring to a simmer. When the rice has mostly absorbed the liquid, add 1 c. of the broth. Continue stirring and add more broth once it has been mostly absorbed. Do this again 1 c. at a time until the broth runs out.
- Stir in the Cajun seasoning and Parmesan cheese until melted and fully incorporated. Turn heat down to low.
- In a large skillet, heat the oil on medium heat. Add the sausage and let sizzle for about 2 minutes, then add the crayfish tails and stir. Sprinkle a pinch of the Cajun seasoning over the crayfish.
- Continue cooking for another 5 minutes or so, until the crayfish begin to curl and the sausage is heated and cooked through.
- Serve the risotto warm, topped with the crayfish and sausage and a drizzle of the oil.
Pay attention to the amount of salt in your Cajun seasoning. If it is high in sodium, consider using a low sodium broth and add salt at the very end to taste.