How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Slow-Cooker Jambalaya Risotto?

You need 16 ingredients. The key ingredients include: 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, and more.

Is Slow-Cooker Jambalaya Risotto suitable as seafood?

Yes, Slow-Cooker Jambalaya Risotto falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Slow-Cooker Jambalaya Risotto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Jambalaya Risotto Recipe

Name: Slow-Cooker Jambalaya Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 and deveined and tails removed; 1/2 pound fully cooked andouille sausage links, sliced; 2/3 cup shredded Parmesan cheese, optional

Slow-Cooker Jambalaya Risotto

Eats Now Editorial Team · 364 kcal · Seafood

Slow-Cooker Jambalaya Risotto – a delicious recipe with chicken broth, tomatoes, tomato sauce, arborio rice, onion, parsley flakes. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Slow-Cooker Jambalaya Risotto

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