Slow Cooker Jambalaya Risotto Recipes

SLOW-COOKER JAMBALAYA RISOTTO

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.

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

SLOW COOKER RISOTTO

Steps:

• Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

SLOW COOKER JAMBALAYA

Steps:

• Finely dice the celery, onion, and bell pepper. Mince the garlic. Add the celery, onion, bell pepper, and garlic to the bottom of a 5 quart or larger slow cooker.
• Slice the smoked sausage into rounds or half moons and add them to the slow cooker, along with the chicken thighs, oregano, thyme, paprika, cayenne, and freshly cracked pepper.
• Pour the diced tomatoes and all their juices over the meat and spices in the slow cooker. Add the chicken broth and a handful of chopped fresh parsley. Stir briefly.
• Place the lid on the slow cooker, turn the heat on to high, and cook for four hours.
• After four hours, the liquid in the slow cooker should be boiling. Carefully remove the chicken thighs, making sure to replace the lid quickly, shred the meat, and stir it back into the pot along with the uncooked rice. Replace the lid and let it continue to cook on high for 20-25 minutes, or until the rice has absorbed most of the liquid.
• Remove the lid, test the rice to make sure it's tender, then stir to fluff the ingredients. Sprinkle the sliced green onions over top, then serve.

JAMBALAYA RISOTTO

Steps:

• First, cut the andouille sausage into bite size pieces and sauté over medium heat until browned. Make sure the sausage gets nice and brown because this will add a deeper flavor to the risotto. Remove from heat and set aside.
• Heat the butter in a 4 quart saucepan or dutch oven over medium heat. Add the onions and green peppers and sauté until soft, about 2 minutes.
• Add the rice and cook for 1-2 minutes, stirring constantly, until the middle of rice kernels begin to turn white.
• Add the browned sausage and sherry and cook until the liquid is fully absorbed, stirring continuously.
• Add the tomatoes, Cajun seasoning, thyme and cayenne pepper and stir to combine.
• Next, start adding the broth, 1/2 a cup at a time, stirring until each 1/2 cup is absorbed before adding the next 1/2 cup.
• Continue until the last 1/2 cup of broth remains; reserve that last 1/2 cup.
• Add the shrimp and cook until they just start to turn pink.
• Add last 1/2 cup of broth, stir and serve immediately, garnished with green onions.

SLOW COOKER JAMBALAYA

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.

PRESSURE-COOKER JAMBALAYA RISOTTO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.

SLOW COOKER JAMBALAYA RECIPE

Steps:

• Mix the chicken, sausage, onion, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in a slow cooker. Cook on low for 5 hours.
• Put in the shrimp and rice and raise the heat to high.
• Cook for another 30 minutes and top with green onions if desired.