Risotto Jambalaya from Bacco
Updated: Jan 3
Ralph Brennan opened Bacco in 1991 in the W Hotel in the French Quater. It was designed to target the convention visitors. After Katrina, Bacco was not profitable like it was before. In 2010, Ralph decided not to renew his lease. He is still looking for a location to reopen Bacco. Here is a great twist on Jambalaya.
3 ounces Risotto
2 tablespoons Oil
2 tablespoons Yellow Onions, diced
2 tablespoons Red Bell Pepper, diced
1/4 teaspoon Garlic, chopped
4 large Shrimp, deveined
2 ounces Andouille Sausage, grilled and sliced
2 ounces Chicken Breast, grilled and sliced
1/4 cup chicken Stock, heated
3 tablespoons Tomato Sauce
1/4 teaspoon Creole Seasoning
Salt and Pepper to taste
Prepare risotto according to package directions.
Heat the oil in a saute pan over medium high heat. Add the onions, and saute until soft. Add the bell pepper, and cook until it softens, then add the garlic. Add the shrimp, andouille sausage and chicken. When the shrimp turn opaque, add the remaining ingredients. Stir with a wooden spoon until creamy. Add more stock if needed. Adjust seasonings to taste and serve.
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