Chicken sausage, shrimp, and farro jambalaya
6
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
6
Difficulty
Easy
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.
Ingredients
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
Garlic
4 clove(s), minced
Paprika
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)
