CHICKEN AND SHRIMP JAMBALAYA SLOW COOKER RECIPES

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SLOW-COOKER JAMBALAYA RISOTTO RECIPE: HOW TO MAKE IT



Slow-Cooker Jambalaya Risotto Recipe: How to Make It image

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

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

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



Slow Cooker Jambalaya Recipe | Robin Miller | Food Network image

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

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

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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