ChickenChicken sausage, shrimp, and farro jambalaya

Chicken sausage, shrimp, and farro jambalaya

Total Time
1 hr 10 min
20 min
50 min
Whole-grain farro lends nutty essence and toothsome texture to this easy take on jambalaya. Chicken sausage cooks with aromatics and then simmers with the grain to infuse lots of savory flavor. We opt for whole-grain farro here for its nutritious nature and firm texture. You could also use pearled farro, if you’d like. It takes less time to cook but will end up a little softer and—because it’s pearled—doesn’t count as a whole grain. Be sure to allow the jambalaya to stand for a few minutes after it’s done so that some of the liquid will be absorbed.


Olive oil

1½ Tbsp

Uncooked onion

1 cup(s), chopped

Red bell pepper

1 cup(s), chopped

Cooked chicken sausage

6 oz, Italian-style, diced


4 clove(s), minced


2 tsp

Kosher salt

½ tsp

Dried oregano

½ tsp

Black pepper

½ tsp

Cayenne pepper

¼ tsp

Unsalted chicken stock

2 cup(s)

Uncooked farro

1½ cup(s)

Canned diced tomatoes

14½ oz, fire roasted-variety

Bay leaf

2 leaf/leaves

Uncooked shrimp

1 pound(s), large, peeled and deveined

Fresh parsley

2 Tbsp, chopped (optional)


  1. Heat oil in a large skillet or sauté pan over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes. Add paprika, salt, oregano, black pepper, and red pepper; cook 1 minute, stirring constantly so spices don’t burn. Stir in chicken stock, farro, tomatoes, and bay leaves and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  2. Uncover pan and stir in shrimp. Increase heat to medium and cook, uncovered, until shrimp are done, about 5 minutes. Let stand 5 minutes before serving. Discard bay leaves. Garnish with parsley, if desired.
  3. Serving size: about 1⅓ cups