Bourbon Chicken and Shrimp Risotto
Instructions:
- This dish brings together all the heart and soul of New Orleans cooking
- Bourbon Chicken and Shrimp
- 1/4 cup vegetable oil
- 2 oz. andouille sausage, sliced
- 4 oz. chicken thighs, boneless, skinless, cut into strips
- 1 tbsp. unsalted butter
- 1 medium onion, sliced
- 2 tbsp. Cajun powder
- 1 tomato, coarsely chopped
- 1/2 sweet bell pepper, cubed
- 2 oz. bourbon
- 12 large shrimp, cleaned
- 3/4 cup tomato juice
- 1 cup sliced scallions, for garnish
- Make the Basic Risotto keep warm.
- Place oil and sliced sausage in a large pan over medium-high heat; brown the sausage until crispy.
- Add the chicken strips and brown until chicken is completely cooked.
- Add butter and sliced onion. Sauté until onion is light brown.
- Dust with Cajun powder and sauté for a few more minutes. Add the tomato and pepper, then deglaze with the bourbon.
- Add the shrimp and sauté until they turn orange and are completely cooked.
- Fold in the warm risotto and the tomato juice. Adjust the seasoning to taste, and garnish with scallion slices.