- 2 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 medium yellow onion, diced
- 1 cup arborio rice
- 1/2 cup dry white wine, like Chardonnay
- 3 cups chicken or vegetable broth
- 1 Tbsp + pinch cajun seasoning, like Slap Ya Mama
- 3/4 cup parmesan cheese
- 3 Tbsp truffle oil or olive oil
- 10 oz (about 1 1/2 cups) crayfish tails, fresh or thawed from frozen
- 7 oz andouille sausage, cut in slices on the diagonal
- In a medium saucepan, melt the butter over medium heat.
- Add the onion and garlic and sauté 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 cup of the broth.
- Continue stirring and add more broth once it has been mostly absorbed.
- Do this again 1 cup at a time until the broth runs out.
- Stir in the Cajun seasoning and Parmesan cheese until melted and fully incorporated.
- Turn heat 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, 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.
- medium saucepan
- large skillet
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.
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Cajun
Keywords: cajun risotto, crawfish risotto, risotto with sausage