A creamy, spicy risotto with hints of complex flavor like white wine and truffle oil, then topped with southern favorites: crayfish and andouille sausage.
Author:Sarah | Away From the Box
Total Time:30 minutes
Yield:3-4 servings 1x
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.