cateory: cuisine
Bourbon Chicken and Shrimp Risotto
Reviews: 198
Ingredients:
- 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
- This dish brings together all the heart and soul of New Orleans cooking
- Bourbon Chicken and Shrimp
How to make
Bourbon Chicken and Shrimp Risotto
Bourbon Chicken and Shrimp Risotto
- 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.
Comments for
Bourbon Chicken and Shrimp Risotto
Bourbon Chicken and Shrimp Risotto
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