Slow Cooker Jambalaya Risotto Food

SLOW-COOKER JAMBALAYA RISOTTO

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.

SLOW COOKER JAMBALAYA

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 JAMBALAYA

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
• Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
• Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

PRESSURE-COOKER JAMBALAYA RISOTTO

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.

SLOW COOKER JAMBALAYA

Steps:

• Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or) High -5 hours.
• Stir in shrimp and rice. Cover and cook for an additional 15 minutes.

COLLEEN'S SLOW COOKER JAMBALAYA

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.

SLOW-COOKER RISOTTO

Steps:

• Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
• Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
• Add the rice and coat it with the mixture.
• Stir in the wine and chicken broth.
• Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.
• Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.
• corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.
• to warm up the item but not to overcook it.

SLOW COOKER JAMBALAYA

Steps:

• Stir the broth,Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
• Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.