Best 6 Slow Cooker Jambalaya Risotto Recipes

Prepare to embark on a culinary journey to the heart of Louisiana with our comprehensive guide to creating a delectable slow cooker jambalaya risotto. Experience the perfect harmony of flavors as fragrant rice, succulent shrimp, tender chicken, and an array of vegetables come together in a symphony of Creole spices. This dish combines the richness of a traditional jambalaya with the creamy indulgence of risotto, resulting in a flavorful masterpiece that will tantalize your taste buds. Get ready to savor every bite of this hearty and satisfying meal, perfect for a cozy family gathering or an impressive dinner party.

Check out the recipes below so you can choose the best recipe for yourself!

COLLEEN'S SLOW COOKER JAMBALAYA

Colleen's Slow Cooker Jambalaya image

This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Provided by Colleen Murtaugh

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 8h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
1 pound frozen cooked shrimp without tails

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.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 6.1 g, Cholesterol 98.9 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.4 g, Sodium 687.6 mg, Sugar 2.8 g

SLOW-COOKER JAMBALAYA RISOTTO

Slow-Cooker Jambalaya Risotto image

I love risotto, but I don't always love the time and stirring it takes to get the creamy goodness. I found a slow-cooker risotto recipe and thought it was too good to be true. I decided to adapt a jambalaya recipe for this dish. -Angela Westra, Cambridge, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 335 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 1276mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

SLOW COOKER JAMBALAYA

Slow Cooker Jambalaya image

Provided by Robin Miller : Food Network

Categories main-dish

Time 7h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

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.

SLOW COOKER RISOTTO

Slow Cooker Risotto image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories Main Dish Recipes Rice Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

Ingredients

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

PRESSURE-COOKER JAMBALAYA RISOTTO

Pressure-Cooker Jambalaya Risotto image

I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil, divided
1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 large onion, chopped
1 large green pepper, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1-1/2 cups uncooked arborio rice
2 cans (14 ounces each) reduced-sodium chicken broth
1/2 cup dry white wine
3/4 cup shredded Parmesan cheese
2 plum tomatoes, seeded and chopped
1/3 cup chopped flat-leaf parsley
1/4 teaspoon pepper
Optional: Additional parsley and Parmesan cheese

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.

Nutrition Facts : Calories 396 calories, Fat 18g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1050mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

CROCK POT JAMBALAYA

Crock Pot Jambalaya image

While I haven't yet tried this crock pot dish, it sounds wonderful. If you try it before me, pls let me know how it is!

Provided by Lennie

Categories Pork

Time 9h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
2 medium celery ribs, chopped (about 1 cup)
3 garlic cloves, finely chopped
1 (28 ounce) can diced tomatoes, undrained
2 cups smoked sausage, chopped fully cooked
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 lb medium shrimp, uncooked peeled deveined, thawed if frozen

Steps:

Mix all ingredients except shrimp in slow cooker.
Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.
Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.
Serve with rice.

Tips:

Use a heavy-bottomed pot or Dutch oven for the best results.
Brown the chicken and sausage before adding it to the pot. This will help to develop flavor.
Use a variety of vegetables in your jambalaya. This will add color, flavor, and texture to the dish.
Don't be afraid to experiment with different spices. Jambalaya is a versatile dish that can be customized to your taste.
Serve jambalaya with a side of rice or bread. This will help to soak up the flavorful sauce.

Conclusion:

Jambalaya is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or sausage. With its bold flavors and colorful ingredients, jambalaya is sure to be a hit with your family and friends.