Whether you’re celebrating Mardi Gras with one, two or a few, this is The Best Slow Cooker Jambalaya with Farro recipe. It is spicy, delicious and very filling. I could say you’ll feel it in your toes so be prepared to dance. I can already hear the music.
Have you ever been to New Orleans Louisiana? That’s the site of the famous Mardi Gras. If you have ever been there or seen pictures of it, you always see people playing music and dancing in the street. There is a reason folks. It’s because they just tried my Slow Cooker Cajun Jambalaya and are feeling it in their feet!
For real, I’ve been to New Orleans…in September. Oh, they were still in the party mood even though it was so hot and humid. There is music, food, and booze everywhere you turn. The vibe is electric and people are happy that you’re there.
That being said, I would never have the guts to go to New Orleans during Mardi Gras. I’m adventuresome, but even that would be over the top for me. There are so many people that I fear I would have a melt-down and I wouldn’t even begin to know how to keep up.
Jambalayas usually contain rice. I’m not a huge rice person unless it’s wild or brown rice so I used farro. The farro worked well because you can add it raw and it will absorb your cajun spices and not become mushy. It is one of our favorite whole grain for soups and all kinds of dishes.
Don’t have time to make it now? Pin it for later!
- 4 chicken bone-in chicken thighs skin removed
- 6 oz chicken Andouille sausage
- 1 lb shrimp shells removed and deveined
- 5 cups chicken stock
- 1-1/2 cup farro
- 1 onion diced
- 1 red bell pepper diced
- 1-14.5 oz diced tomatoes I used fire roasted
- 2 bay leaves
- 1 tablespoon minced garlic
- 1 large jalapeno minced
- 2 or 3 tablespoons cajun seasoning purchased or homemade depending on heat tolerance.
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EXCEPT for the shrimp, combine all of the ingredients into a slow cooker. Cook on high 4 hours or low for 6 hours, stirring occasionally. 15 minutes before serving stir in shrimp.
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Remove bay leaves and serve.
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Keeps in the refrigerator covered up to 5 days. Can be frozen.
Start with 2 tablespoons of cajun seasoning. You can always add more if you like it really spicy.
I’m celebrating Mardi Gras from home where a party of 1 or 2 or just a few is fine by me. I made this Cajun Jambalaya, and we loved it. It was spicy, delicious and very filling. I could say you’ll feel it in your toes so be prepared to dance. I can already hear the music.
Cooking it in the slow cooker you can get the party started before you even get home!
Here are a couple more Mardi Gras-worthy recipes!
Shrimp, Duck, and Andouille Gumbo
Jalapeno Cheddar Cornbread
It’s always fun to share so let’s head over to Fiesta Friday!
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