SLOW-COOKER JAMBALAYA RISOTTO RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 50 minutes
Prep Time 20 minutes
Cook Time 02 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 16
Steps:
- 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 : Calories 335 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 1276mg sodium, CarbohydrateContent 42g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
SLOW COOKER JAMBALAYA RECIPE | ROBIN MILLER | FOOD NETWORK
Provided by Robin Miller : Food Network
Categories main-dish
Total Time 7 hours 15 minutes
Prep Time 15 minutes
Cook Time 7 hours 0 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
- Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
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