Linda is really the Risotto girl, but every once and a while I’ll make it. It is in my opinion the Yummiest way to eat rice! Here I was in the mood for a spiced version, so I went ahead and Creole’d my Risotto… not sure that’s a real word, but that’s what I did. If you like a little spice go ahead and give this Risotto a whirl.

Creole Style Shrimp Risotto
1 lb uncooked shrimp shelled and de-veined
2 Tbs flour
2 tsp onion powder
2 tsp garlic powder
2 tsp smoked paprika
2 tsp cayenne
2 tsp celery salt
1 tsp salt
1 tsp black pepper
1 1/2 cups Arborio rice
1 10 oz can whole tomatoes blended in a blender
3 cups chicken stock or shrimp stock
1 small package mushrooms
1/2 red onion chopped
1/2 lb ground hot sausage
1 salt & pepper
3 Tbs butter
2 Tbs Olive oil

In a mixing bowl mix 2 Tbs flour, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp celery salt, 1/2 tsp salt, 1 tsp black pepper. Make sure the shrimp are dry. Lightly dredge each piece of shrimp in the flour mixture and set aside. Heat 1 tablespoon of oil in a cast iron skillet and cook the shrimp for about 1 minute per side. Remove from the pan and set aside. Next add 1 tablespoon of oil and and cook the hot sausage, red onion and mushrooms. Now add the rice and stir it in the meat. Next add 1 tsp onion powder,1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp celery salt and 1 tsp black pepper.  Stir everything in then add the blended tomatoes. Cook low and slow adding more liquid, (chicken stock/shrimp stock) about 1/2 a cup at a time until the rice becomes tender. Add the shrimp to the rice at the end and eat… Delicious!

Enjoy!

Heidi

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