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Slow-Cooker Jambalaya Risotto

I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. —Angela Westra, Cambridge, Massachusetts
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    6 servings


  • 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 and deveined and tails removed
  • 1/2 pound fully cooked andouille sausage links, sliced
  • 2/3 cup shredded Parmesan cheese, optional


  • 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.
Nutrition Facts
1-1/2 cups: 335 calories, 11g fat (3g saturated fat), 97mg cholesterol, 1276mg sodium, 42g carbohydrate (4g sugars, 3g fiber), 19g protein.

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