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.

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

Directions

1. 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. If desired, top with green onions.