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Jambalaya Risotto Recipe
Ash Tyrrell

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 minutes
Cook Time 2 hours
Servings: 6
Ingredients Method Notes

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
  • 1/2 pound fully cooked andouille sausage links sliced
  • 2/3 cup shredded Parmesan cheese optional
  • Sliced green onions optiona

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.