Jam­bal­ayaStyle Risotto

Just Cross Stitch - - Recipes & Memories -

4 (14.5-ounce) cans chicken broth 1 cup wa­ter 1 onion, chopped 11/2 ta­ble­spoons lard 1 ta­ble­spoon but­ter 1 pack­age lin­guiça sausage, chopped 1 ta­ble­spoon dried gar­lic 1 (14.5-ounce) can petite diced

toma­toes, drained 2 cups Ar­bo­rio rice 1/4 tea­spoon dill 1/2 tea­spoon paprika 1/8 tea­spoon dried thyme 1/2 tea­spoon dried pars­ley 1/2 ta­ble­spoon We­ber N’Or­leans

Ca­jun sea­son­ing 11/2 cups cooked shred­ded chicken

Bring chicken broth and wa­ter to a sim­mer in a large pot. In a sep­a­rate large pan, sauté onion in lard and but­ter over medium heat un­til translu­cent. Add the sausage and cook un­til browned. Re­duce heat to low. Add gar­lic and cook for 1 minute, stir­ring con­stantly. Add toma­toes and rice and cook for a few min­utes, stir­ring of­ten. Add a cup of the heated broth, as well as the dill, paprika and thyme. As the liq­uid is ab­sorbed, add in 3/4 to 1 cup more at a time, stir­ring of­ten un­til it is ab­sorbed again. With the last cup of broth stir in the pars­ley, Ca­jun sea­son­ing and shred­ded chicken. Re­move from heat and al­low the chicken a lit­tle time to warm through. If you pre­fer a spicier dish, in­crease the N’Or­leans Ca­jun sea­son­ing.

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