Ingredients
2-1/2 cups chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1-1/2 cups tomato sauce1-1/4 cups uncooked arborio rice3 tablespoons finely chopped onion1 tablespoon dried parsley flakes1 tablespoon olive oil1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon salt1/4 teaspoon cayenne pepper1 bay leaf1/2 pound uncooked shrimp (31-40 per pound), peeled, deveined and tails removed1/2 pound fully cooked andouille sausage links, sliced2/3 cup shredded Parmesan cheese, optional Sliced green onions, optional
Preparation
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.
