Slow Cooker Jambalaya with Farro is perfect for Mardi Gras whether you’re celebrating with one, two or a few. It’s spicy, delicious and very filling. You’ll feel it down to your toes so be prepared to tap. I can already hear all that jazz!
This delicious recipe was first published 2//21 2017 and has been updated to improve the reader experience.
Have you ever been to New Orleans Louisiana? That’s the site of the famous Mardi Gras. If you’ve ever been there or seen pictures, you always see people playing music and dancing in the streets. There is a reason folks. It’s because they just tried my Slow Cooker Jambalaya and are feeling it down to their toes!
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. New Orleans is magical. You can’t leave without falling under its spell for good food, music, and spirit.
I wanted to make Jambalaya. Jambalaya according to Wikipedia is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat includes sausage of some sort, often smoked meat such as andouille, along with some other seafood, mostly pork, chicken, crawfish, or shrimp. The vegetables are a mixture known as the “holy trinity” consisting of onion, celery, and green bell pepper
Tips for making easy Jambalaya!
- My original jambalaya recipe included shrimp. Shrimp has to be cleaned and then cooked during the last 15 minutes. This chicken and sausage recipe eliminated the shrimp and that step.
- There are 11 herbs and spices in this recipe. With my make-ahead Creole Spice Blend, you can keep it on hand and use whenever needed or you can buy one.
- Farro replaced rice. Previously, the rice was cooked separately then added before serving. Farro can be cooked at the same rate as the other ingredients without becoming mushy.
- I didn’t saute or precook any of the ingredients.
- The “holy trinity” can be chopped the night before or even purchased from the grocery store. You can add carrots if you want to sneak in another veggie.
- I purchased boneless-skinless chicken thighs when they went on sale and stuck them in the freezer just for recipes like this.
Farro is an ancient grain that is derived from wheat so it isn’t gluten-free. Depending on the wheat species it can also be called spelt, emmer, and einkorn.
Farro is a firm grain that has a chewy texture and a nutty flavor. It can be added to soups, tossed in salads or served in any manner where you would use rice or other grains.
YES! It Is Very Nutritious. Farro is an extremely nutritious grain. It’s an excellent source of protein, fiber, and nutrients like magnesium, zinc and some B vitamins. It’s a much healthier alternative to white rice or other refined grains. Healthline is a good resource for additional information on farro.
Cajun or Creole?
There is a lot of crossover regarding the food of these two cultures. According to LouisianaTravel.com Creole cuisine uses tomatoes and proper Cajun food does not. So this is a Creole Jambalaya? True Jambalaya is made with rice. I’m pretending it’s Jambalaya o.k.?
Pin this recipe to your favorite board for easy reference
What to serve with The Best Jambalaya?
- Jalapeno Cheddar Cornbread Recipe – Hostess At Heart
- How To Make Swiss Chard – Bowl Me Over
- Boozy Hurricane Fruit Salad – Hostess At Heart
- Southern Praline Bread Pudding – Cooking With Mary and Friends
You May Need
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8-quart programmable slow cooker – I have 3 crockpots! They make entertaining so much easier. This 8-quart one handles my bigger recipes like this one.
Plastic Cutting Board Sheets – Call me a germaphobe! Any time I cut meat I want my cutting board sterilized. These sheets can slip right into the dishwasher and not contaminate you other surfaces.
Slow Cooker Jambalaya with Farro
Ingredients
- 1 lb chicken thighs boneless and skinless cut into chunks
- 6 oz Andouille sausage sliced (1/2 ring)
- 5 cups chicken stock
- 1-1/2 cup farro
- 1 onion diced
- 2 celery stalks sliced
- 1 bell pepper red or green diced
- 6 oz tomato paste
- 2 bay leaves
- 1 tbsp minced garlic
- 2 tbsp Creole seasoning can use 3 tbsp depending on heat tolerance.
Instructions
- Combine all of the ingredients into a slow cooker. Cook on high 4 hours or low for 6 hours, stirring occasionally.
- Remove bay leaves and serve.
- Keeps in the refrigerator covered up to 5 days. Can be frozen.
Notes
Nutrition
Using a slow cooker makes everything easy, and as a result, gets the party started before you even get home!
You’re going to want to stock up on this Creole Seasoning Blend!
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Deb Clark says
Farro is such a favorite, I think it will be terrific with jambalaya, I can’t wait to try this recipe!
Julie Menghini says
Thanks, Deb! We really enjoyed it in this recipe!
Nikki says
I don’t know why I wait until Mardi Gras to make these dishes! They are so so delicious! Just the right amount of smoky spicy flavor! Great recipe!
Julie Menghini says
Thank you, Nikki! This is the first year I’ve made it Besides at Mardi Gras too LOL!
Jennifer Ann Stewart says
Farro is such a great choice! I love how it adds a slightly nutty flavor and holds it’s texture and doesn’t get mushy like rice can. This makes me drool every time I think of making it again!
Julie Menghini says
Thank you! The farro really worked in this recipe.
Kathy says
I didn’t know what to do with some farro I bought a while back so decided to make this recipe and wow I am so glad I did! It was so tasty and perfect! Yum!
Julie Menghini says
This is the perfect recipe for farro Kathy! Thank you!
Kathleen says
Our family has totally been on a jambalaya kick lately! Love that you did this in the slow cooker with farro! A favorite grain of mine!
Julie Menghini says
Thank you! I love that farro is getting so much more love. For years a lot of people hadn’t even heard of it.
Madi says
Slow cooker recipes are the best! I love the addition of farro!
Julie Menghini says
Thank you, Madi! We love farro in this recipe too!
Loretta says
I remember your jambalaya recipe Julie, how fitting that you’ve moved it to the top spot as we think of Mardi Gras and lent and Shrove Tuesday. We were to have accompanied the same group that we went with last year to Mardi Gras, but we have way too many trips in May, so we decided to sit this one out. I’m a bit miffed as Mick Jagger is headlining and I’d loved to have seen him. Although we’ve been to NO many times, it was my first time at jazz fest last year. Like you I worried about crowds and stampedes, but truly it was really not that bad. The music, people, weather, food etc all made for a very enjoyable stay. Thanks for the recipe, it’s been a while since I’ve made jambalaya, you’ve reminded me that I should make it soon 🙂
Sarah James @ Tales From The Kitchen Shed says
How delicious! I love jambalaya in a slow cooker, I usually use brown rice but what a great idea to use farro.
Julie Menghini says
Thank you, Sarah! If I didn’t use farro I would definitely use brown rice because I love it too!
Margy says
In Italy we celebrate Mardi Gras too, kids have party in costumes and we a lot of specialties but these are mostly sweet receipts and deep fried ; ) but I would love having some of your dish, especially because it has farro in it! Thanks for being at FF!
Julie Menghini says
Thank you, Margy. I’m really surprised that Italy celebrates Mardi Gras too but it doesn’t surprise me that it’s celebrated with fried sweets. I think 90% of the food in the south is deep fried. It’s good but so bad too. Thank you for hosting FF this week!
Monika Dabrowski says
What a fabulous recipe! Great on a cold day or whenever you crave something spicy and warming and really comforting. I have never come across chicken sausage, I’d be curious to know what sort of spices it has.
Julie Menghini says
Thank you, Monika! I was really happy with the chicken sausage. it was very good and there wasn’t any fat on this dish as it cooled either.
Caroline says
I love the idea of making this in the slow cooker, as well as making it with farro which has a great flavor (and holds up). Yum!
Julie Menghini says
Thank you, Caroline! It was so easy and yummy too. I don’t use my slow cooker enough this time of year.
Loretta says
Love jambalaya and love your wee twist on the farro instead of rice. That’s a good recipe for Mardi Gras for sure Julie, I might just replicate your recipe. When we lived in Texas, we’d take a few trips to New Orleans, (a place that never sleeps). It was a 5 hour drive from where we lived in Texas. Whenever we crossed Baton Rouge, we broke out in song “busted flat in Baton Rouge, waiting for a train, feeling nearly faded as my jeans” LOL! We were there again last Fall with some friends from England, I’d never visited the plantation homes when we lived there, so was so happy to have had the opportunity last Fall. Thanks for sharing your recipe. Looking forward to this Sunday…we are invited to a Mardi Gras service at an Episcopal church Downtown….we were there last year too, you ought to have seen the singing, dancing and beads bobbing up and down. Looking forward to that again. 🙂
Julie Menghini says
There is very little fat in this dish Loretta and we really loved it. It made so much that some of it’s in my freezer now.
I’d love to be in that car singing away with you Loretta. That sounds like so much fun as does that church service. I bet the revelry is hopping! I just love all of the history in that area. Since I was there for only a short time, I didn’t get to visit the plantation homes with the exception of going by some very unique homes in the New Orleans area as a part of a tour to one of their cemeteries. It was so interesting how they are religious and superstitious at the same time. It’s so very different than the midlands but I loved it!
Antonia says
Fun, I have always wanted to go there. Delicious jambalaya Julie!
Julie Menghini says
Thank you Antonia! I hope you get the chance to go there. It isn’t like any place else on earth. I will get back one of these days.
Jeff says
Mmm! I could really go for a bowl of that jumbalaya.
Julie Menghini says
Thank you, Jeff! I really look forward to it this time of year.
Teagan Geneviene says
“YOU’LL FEEL IT IN YOUR TOES SO BE PREPARED TO DANCE” — that is no understatement, Julie! It looks and sounds mouthwatering. Now, to dance like nobody’s watching! 😀 Hugs.
Julie Menghini says
Thank you, Teagan! I’m dancing with my dust cloth today LOL! Hugs to you dear girl!
Judith Graber says
I love jambalaya and still have not cooked with farro! I’m always happy to get a slow cooker recipe. I’ve been to New Orleans and I love the city, it’s history and food especially. I don’t mind a lot of people but some of them are very unique in the way they dress and act. Mardi Gras? I know I could not handle it!
Julie Menghini says
Thank you Judi! We love farro or spelt. We did a cemetery tour in New Orleans and I just loved it. They mix religion with superstition and it’s so interesting. Enjoy your day Judi and thank you for stopping by and leaving an “as usual” kind comment!
lynn says
This looks so good! yumm
Julie Menghini says
Thank you Lynn! It is really so easy and yumm! Have a wonderful day!
Josette says
Love how you incorporated farro- looks delicious.
Julie Menghini says
Thank you Josette! I loved how easy it was and the way it came out too.
[email protected] says
This looks like real comfort food Julie. Jambalaya is one of my favorite Cajun dishes, how creative to use farro instead of rice. Delicious, I’m sure. 🙂
Julie Menghini says
Thank you Jess! This recipe really had a kick that John loved, and I really liked how filling it was so I didn’t eat the whole pot! LOL.
[email protected] says
Headed there in three weeks for our 4th visit – can’t wait! And this recipe looks perfect!
Julie Menghini says
Thank you! Wow, Annie 4 times? What are your very favorite things to do? I’d love to go back and sure I will some day. It’s such an electric place.