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The Best Slow Cooker Jambalaya with Farro

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.

Metal colored bowl over a red bowl filled with Jambalaya made of shrimp and sausage garnished with green onions.

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.
Farrow spilling out of the bag onto a wooden cutting board.
What is Farro?

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.

What does Farro taste like and how is it used?

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.

Is Farro good for me?

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.?

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What to serve with The Best Jambalaya?

You May Need

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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.

Metal colored bowl over a red bowl filled with Jambalaya made of shrimp and sausage garnished with green onions.
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5 from 6 votes

Slow Cooker Jambalaya with Farro

Chicken and Sausage Jambalaya is a filling, spicy delicious one-pot Slow Cooker meal and it’s perfect for serving a crowd. This is a spicy delicious meal everyone will love.
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Servings 12
Author Hostess At Heart

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

Start with 2 tablespoons of Creole seasoning. You can always add more cayenne if you like it spicier or use Louisiana hot sauce at the table.
True trinity is 50% onion and 25% celery 25% bell pepper.

Nutrition

Calories: 219kcal | Carbohydrates: 15g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 51mg | Sodium: 418mg | Potassium: 459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 17.8mg | Calcium: 23mg | Iron: 1.4mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

Using a slow cooker makes everything easy, and as a result, gets the party started before you even get home!

A loaded tablespoon of blended herbs and spices that make up an amazing Creole Seasoning blend.

You’re going to want to stock up on this Creole Seasoning Blend!

Recipe Rating




Hector Garcia

Monday 21st of June 2021

This SLAPPED. SO GOOD. Used the slow cook function on my instant pot. Was wondering if it can be pressure cooked the same way with less time? and if so what would you recommend

Julie Menghini

Tuesday 22nd of June 2021

Thank you, Hector! That's a great question! I'll definitely be trying it. From what I've read farro takes 7 minutes to cook in the IP with a 5 to 7-minute natural release. I think I would saute the veggies and chicken together and then put all of the ingredients in the IP. Cook for 7 minutes and give it a natural release for 7 minutes. By sauteing the veggies and chicken upfront you would have a great layer of flavor going into combining it with the farro. Without trying this, I don't know how thick it will be. If you were only cooking the farro, you would only need half of the chicken stock but think I'd leave the recipe as is for my first go-ahead. Let me know if you give it a try and let me know how it goes!

Deb Clark

Tuesday 14th of January 2020

Farro is such a favorite, I think it will be terrific with jambalaya, I can't wait to try this recipe!

Julie Menghini

Tuesday 14th of January 2020

Thanks, Deb! We really enjoyed it in this recipe!

Nikki

Tuesday 14th of January 2020

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

Tuesday 14th of January 2020

Thank you, Nikki! This is the first year I've made it Besides at Mardi Gras too LOL!

Jennifer Ann Stewart

Monday 13th of January 2020

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

Tuesday 14th of January 2020

Thank you! The farro really worked in this recipe.

Kathy

Friday 10th of January 2020

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

Monday 13th of January 2020

This is the perfect recipe for farro Kathy! Thank you!