Slow-Cooker Jambalaya Risotto Recipe: How to Make It

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