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.
Servings 12
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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.
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