Jambalaya Risotto Recipe

I have always adored the creamy, comforting texture of a perfectly made risotto, but I frankly dread the endless stirring it usually requires at the stove. When I first combined the bold, spicy flavors of Louisiana jambalaya with the technique of slow-cooked Italian rice, I knew I had stumbled upon something truly special. This recipe saves me so much time while delivering a depth of flavor that usually takes all day to achieve.

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Prep Time 20

Cook Time 2

Servings: 6

Ingredients Method Notes

Ingredients

2-1/2 cups chicken broth
I always recommend using a high-quality low-sodium chicken broth for this recipe because it allows you to control the saltiness later. The broth acts as the foundational liquid that the rice absorbs, so a rich flavor here makes a huge difference in the final taste. If you have homemade bone broth on hand, that is even better for adding depth and extra nutrients.
1 can 14-1/2 ounces diced tomatoes, undrained
Do not drain the liquid from the can as that tomato juice provides essential acidity and moisture for the rice to cook properly. I prefer using fire-roasted diced tomatoes if I can find them because they add a subtle smoky flavor that pairs beautifully with the sausage. If you only have whole canned tomatoes, just give them a quick chop before tossing them in.
1-1/2 cups tomato sauce
This adds body and a rich tomato flavor that permeates every grain of rice giving the risotto its signature reddish hue and savory base. Look for a plain tomato sauce without added sugars or heavy herbs so it doesn't clash with the Cajun spices we are adding. The sauce also helps create that thick, creamy consistency we want in a risotto without needing heavy cream.
1-1/4 cups uncooked arborio rice
You absolutely must use arborio rice for this recipe because its high starch content creates the creamy texture that defines a true risotto. Long-grain rice will just turn into a soup or a pilaf lacking that velvety mouthfeel that makes this dish so comforting. Do not rinse this rice before cooking, as you want to keep all that starch right in the pot.
3 tablespoons finely chopped onion
Fresh onion provides a savory aromatic base that sweetens slightly as it slow cooks balancing out the acidity of the tomatoes. Make sure to chop it very finely so it melts into the dish rather than leaving large, crunchy chunks in your creamy rice. A yellow or white onion works best here for its sharp yet sweet flavor profile.
1 tablespoon dried parsley flakes
While fresh herbs are great dried parsley holds up surprisingly well during the slow cooking process and adds a nice herbal background note. It adds a pop of green color to the early stages of cooking and offers a mild, grassy brightness. If you only have fresh parsley, save it for a garnish at the very end instead.
1 tablespoon olive oil
A little bit of fat is necessary to help carry the flavor of the spices and prevent the rice from clumping together too aggressively. Extra virgin olive oil adds a subtle fruitiness but you could also use vegetable oil or even a bit of bacon grease for a smokier taste. It ensures the grains remain distinct even while they release their starches.
1/2 teaspoon garlic powder
I use garlic powder here because it disperses evenly throughout the liquid ensuring every bite has that savory, garlicky kick. Fresh garlic can sometimes turn bitter or lose its punch over a long slow cook, but powder remains consistent. It creates a warm background flavor that complements the onion and herbs perfectly.
1/2 teaspoon dried thyme
Thyme is a classic herb in Cajun cooking offering an earthy, slightly floral note that pairs wonderfully with chicken and sausage. Dried thyme is more potent than fresh, so this small amount goes a long way in seasoning the entire pot. Rubbing the dried leaves between your fingers before adding them helps release their essential oils.
1/2 teaspoon pepper
Standard black pepper provides a different kind of heat than cayenne hitting the back of the throat with a woody spiciness. Freshly ground black pepper is always superior to pre-ground dust, offering more vibrant aromatics. It helps cut through the richness of the cheese and sausage.
1/4 teaspoon salt
This recipe relies on salty ingredients like broth and sausage so we start with a modest amount of added salt. You can always add more at the end, but you cannot take it out once it is in there. Kosher salt or sea salt are my preferred choices for a clean, pure salty flavor.
1/4 teaspoon cayenne pepper
This is where the signature "kick" comes from providing that essential heat found in traditional jambalaya. If you are sensitive to spice, you can reduce this amount, but this quantity usually provides a gentle warmth rather than a burning fire. For spice lovers, feel free to bump this up slightly for more excitement.
1 bay leaf
A bay leaf might seem insignificant but it infuses the broth with a subtle tea-like aroma that deepens the overall flavor profile. It helps bridge the gap between the heavy tomato flavors and the lighter herbal notes. Just remember to fish it out before serving, as eating a whole bay leaf is unpleasant and unsafe.
1/2 pound uncooked shrimp 31-40 per pound, peeled, deveined and tails removed
Shrimp cook very quickly which is why they are added at the very end to prevent them from becoming rubbery and tough. I prefer buying them already peeled and deveined to save time, but removing the tails makes the risotto easier to eat with a spoon. Medium-sized shrimp are perfect because they are bite-sized and mix well with the rice.
1/2 pound fully cooked andouille sausage links sliced
Andouille is the smoked pork sausage that defines Cajun cuisine packed with garlic, pepper, and spices. Since it is already cooked, we are just heating it through and letting its smoky fat flavor the rice. Slicing it into coins or half-moons ensures you get a meaty piece in almost every spoonful.
2/3 cup shredded Parmesan cheese optional
Stirring in cheese at the end adds a salty nutty richness and significantly boosts the creaminess of the risotto. Freshly grated Parmesan melts much smoother than the pre-shredded stuff in a tub, which often contains anti-caking agents. It acts as a binder that pulls the sauce and rice together into a cohesive dish.
Sliced green onions optional
These are primarily for a fresh crisp finish that cuts through the rich, cooked flavors of the risotto. They add a bright oniony bite and a beautiful splash of bright green color to the red dish. Use both the white and green parts for the best texture and flavor contrast.

Method

Start by gathering your slow cooker and setting it on a stable counter away from overhead cabinets. Pour in the chicken broth, undrained diced tomatoes, tomato sauce, and the uncooked arborio rice directly into the stoneware insert. Add the chopped onion, parsley, olive oil, garlic powder, thyme, pepper, salt, cayenne, and the bay leaf, then stir everything gently until the spices are well distributed throughout the liquid mixture.
Place the lid securely on the slow cooker to trap all the heat and moisture inside. Set the temperature to High and let it cook undisturbed for about 1 hour and 45 minutes. It is crucial not to lift the lid during this time, as slow cookers lose significant heat when opened, which could result in crunchy, undercooked rice grains.
Once the initial cooking time is up, quickly lift the lid and stir in the raw shrimp and sliced Andouille sausage. If you are using the Parmesan cheese, you can add it now or wait until the very end, but adding the meats is priority. Give it a good stir to ensure the shrimp are submerged in the hot rice mixture so they can poach gently.
Cover the pot again and continue cooking on High for another 10 to 15 minutes. You are looking for the shrimp to turn opaque and pink, and for the rice to be tender but still have a slight "bite" to it (al dente). Be careful not to overcook at this stage, or the shrimp can become tough and chewy.
Turn off the slow cooker and remove the stoneware from the heating element if possible to stop the cooking process. Locate and remove the bay leaf, as it has done its job and is not meant to be eaten. Give the risotto a final stir, garnish with green onions if desired, and serve immediately while it is hot and creamy.

Notes

Use Warm Broth
I find that heating the chicken broth in the microwave for a minute before adding it to the slow cooker helps jumpstart the cooking process. This ensures the rice starts releasing starch immediately rather than sitting in cold liquid.
Toast the Rice
If I have an extra 5 minutes, I sauté the arborio rice in the olive oil in a separate skillet until it smells nutty before dumping it in the slow cooker. This traditional risotto technique creates a shell around the grain that helps it keep its shape.
Fresh Herbs Matter
While the recipe calls for dried herbs for convenience, I love stirring in fresh chopped parsley or basil right at the very end. The residual heat releases fresh aromatics that brighten up the heavy, savory flavors of the sausage.
Don't Over-Stir
Unlike stove-top risotto, you do not want to stir this excessively while it cooks. I have found that stirring too much in a slow cooker lowers the temperature and can make the rice gummy instead of creamy.
Adjust Liquid Carefully
Slow cookers vary in heat retention; if yours runs hot and the liquid evaporates too fast, I add an extra splash of hot broth at the end. Conversely, if it looks too soupy, I let it sit uncovered for 5 minutes before serving to thicken up.