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The carmelized onions in this recipe give it amazing flavor. This is also great with bacon.
1 tsp olive oil
1 lb Veron's andouille, sliced in small pieces
1 medium sweet onion, diced
1 tbs minced garlic
1 cup risotto (arborio) rice
1 qt chicken broth
cajun seasoning to taste
1/4 cup grated cheese (your favorite)
In a small saucepan, heat chicken stock over medium heat and keep at a simmer.
In a medium saucepan, add olive oil and sliced andouille. Let meat render over medium-high heat until nice and brown, up to 10 minutes. Remove andouille and set aside. Add onions and cook over medium-high heat until they start to brown. Lower heat to med-low and let cook for up to 20 minutes to get carmelized.
Remove onions from pan and set aside with andouille. Return saucepan to medium-high heat and add garlic, cook just until fragrant (less than 1 minute). Add rice and cook for 2 minutes, stirring constantly. Add 1 cup of hot chicken stock. Stirring constantly, cook until liquid is absorbed. Add another cup of stock, stirring until liquid is absorbed. Repeat this process until all the stock is gone and the rice is creamy. You've got to watch it, though. If it burns and sticks, you've ruined the dish.
Remove pan from heat and stir in andouille, carmelized onions, cajun seasoning to taste and cheese. You can put a lid on it until ready to serve, but don't wait too long.