slow-cooker-jambalaya-risotto

Slow Cooker

Slow-Cooker Jambalaya Risotto

Ingredients

2-1/2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups tomato sauce
1-1/4 cups uncooked arborio rice
3 tablespoons finely chopped onion
1 tablespoon dried parsley flakes
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and tails removed
1/2 pound fully cooked andouille sausage links, sliced
2/3 cup shredded Parmesan cheese, optional
Sliced green onions, optional

Description

In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on high for 1-3/4 hours. Stir in shrimp, sausage and, if desired, cheese. Cook until shrimp turn pink and rice is tender, 10-15 minutes longer. Remove bay leaf. If desired, top with green onions.

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Slow Cooker