Slow-Cooker Jambalaya Risotto

• 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

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.

chicken broth, tomatoes, tomato sauce, arborio rice, onion, parsley flakes, olive oil, garlic, thyme, pepper, salt, cayenne pepper, bay leaf, shrimp, sausage links, parmesan cheese

Taken from www.tasteofhome.com/recipes/slow-cooker-jambalaya-risotto/ (may not work)