Jambalaya-Style Shrimp Risotto

with celery, bell pepper, and onion

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Shellfish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • 4 tsp. Vegetable Base
  • 1 Green Bell Pepper
  • ½ cup Arborio Rice
  • ¼ oz. Parsley
  • 1 Yellow Onion
  • 1 Celery Stalk
  • Info
    8 oz. Shrimp
  • 2 Tbsp. Tomato Paste
  • 2 tsp. Cajun Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    530
  • Carbohydrates
    64g
  • Fat
    21g
  • Protein
    24g
  • Sodium
    2093mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Medium Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Trim ends off celery and cut into ¼" dice. Halve and peel onion. Cut halves into ¼" dice. Stem, seed, remove ribs, and cut green bell pepper into ¼" dice. Mince parsley, leaves and stems. Pat shrimp dry.

  • 2

    Sear the Shrimp

    Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pot and sear undisturbed on one side until lightly browned, 2-3 minutes. Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Reserve pot; no need to wipe clean.

  • 3

    Start the Risotto

    Return pot used to sear shrimp to medium heat and add 1 Tbsp. olive oil. Add onion, green bell pepper, and celery and stir occasionally until tender, 4-5 minutes. Stir in rice, tomato paste, vegetable base, seasoning blend, and ¼ tsp. salt.

  • 4

    Finish the Risotto

    Add 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

  • 5

    Finish the Dish

    Add shrimp and any accumulated juices to pot with risotto and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner. Stir in butter and a pinch of salt. Plate dish as pictured on front of card, garnishing with parsley. Bon appétit!

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