Cajun Risotto with Smoked Garlic Sausage

Ingredients 

1 Tbsp Olive Oil

1 Tbsp Butter

1 Shallot (or Onion), chopped

1 Bell Pepper, Chopped

3/4 Cup Arborio Rice

3-4 Cups Swanson Louisiana Cajun Broth

Directions

1) Heat olive oil and butter in a large sauce pan

2) Sauté shallots until transparent. Add bell peppers and cook for 2 minutes.

3) Add rice and stir for 1 to 2 minutes. Add 1 cup broth and bring to a boil.

4) Add remaining broth 1/2—1 cup at a time, cooking and stirring until liquid is absorbed each time.

5) Add sausage about 10 minutes prior to finishing to cook thoroughly. 

Chicken and Sausage Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1/2 cup chopped carrots
1//2 lb chicken breast, julienned
1/2 lb smoked sausage, cut into rounds 1/4-inch thick
3 cups chicken stock
1 1/2 cups long-grain rice
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp dried thyme
1/4 tsp cumin
1/4 tsp cayenne
Salt to taste
2 bay leaves
2 tbsp oil

Directions
1. In a heavy skillet or Dutch oven, heat oil over medium-high heat and add onions, bell peppers, and celery. Cook until vegetables are completely cooked and browned, scrapping the bottom of the pot often, about 10 minutes.

2. Add all seasonings and cook for a few minutes longer, continue to stir and scrap the brown bits on the bottom of the pot.

3. Add the tomatoes and chicken and cook for 5 minutes, until chicken is no longer pink.

4. Add chicken stock and bring to a boil.

5. Stir in the rice and return to a boil.

6. Reduce heat to a simmer, add sausages, and cover the pot. Cook for 20 minutes or until liquid is completely absorbed and rice is fully cooked.