We have made this easy, one-pot Farro Jambalaya a few times, and the flavour never disappoints! It’s quick enough to make on a week night, and is also a fantastic freezer-meal. Make it on the weekend, and you can have lunches for the week!
We were craving a nice warm “bowl food” dinner but wanted to load up on protein and good complex carbohydrates. I did a quick search online for a jambalaya or gumbo recipe, and decided to wing it with a mish-mash of various recipes.
Traditionally, jambalaya is usually made with Andouille sausage, chicken, shrimp, white rice and a few different spices. We branched out and used Hot Italian sausage instead of Andouille, pinto beans instead of chicken, and farro instead of white rice.
While the Pearson-ified version is a bit of a deviation from the traditional, we were more than happy with the end result! We have been on an ancient-grain kick, adding either quinoa or farro to our meals. I love the nutty taste and chewy bite of farro, and it added the perfect texture to this meal.
The combination of farro (which, incidentally, has the same amount of protein per cup as quinoa), sausage, beans and shrimp give this meal a whopping 18 g of protein per bowl! Adding in the good carbs, from the farro, and this meal will keep you full, with your energy levels up, all day. Are you hooked yet?
If you’re still battling with cool / wet / white spring weather, and you’re not sure what to have for dinner tonight, give this easy weeknight farro jambalaya a try. It is the perfect healthy comfort food to warm up your day or evening 🙂
- Serves: 6 - 8 bowls
- Serving size: 1 bowl
- Calories: 340
- Fat: 15.7 g
- Saturated fat: 5.3 g
- Carbohydrates: 33 g
- Sugar: 7.1 g
- Sodium: 600 mg
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 64.8 g
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 bell peppers, chopped
- 2 - 4 red thai chili peppers, optional depending on your love of spicy food
- 2 cup low-sodium chicken stock
- ⅓ cup white wine, optional
- 1 - 796 mL (28 fl oz) can diced tomatoes
- 2 medium (~350 g) Hot Italian sausages
- 1 - 398 mL can pinto beans, drained and rinsed very well
- 1 cup dried farro, rinsed under running water and drained
- 200 g prawns or shrimp meat
- ¼ cup chopped cilantro
- 2 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp paprika
- 2 tsp oregano
- 2 bay leaves
- Prick the sausages with a fork and cook under the broiler until brown on all sides, about 15 minutes. Allow to cool slightly before cutting the sausage into thick slices.
- Heat a small amount of oil over medium heat in a large, heavy-bottomed pan.
- Add the onion and saute until they start to soften, about 5 minutes. Add the garlic, red thai chilis, bell peppers, and spices (thyme, cayenne pepper, paprika and oregano), stirring to combine everything. Continue to saute another 5 minutes until the vegetables begin to soften and brown.
- De-glaze the pan with the white wine, if using, then add the can of diced tomatoes (with its juices) and 2 cups of low-sodium chicken broth.
- Add the chopped sausage, pinto beans and farro, and stir to combine.
- Bring the jambalaya up to a boil then add the bay leaves, partially cover with a lid and reduce the heat to a simmer. Cook until the farro is tender, but still has a bite, about 25 minutes.
- In the last 5 minutes, add the prawns or shrimp meat and stir to combine.
- Just before serving, remove the bay leaves and add the chopped cilantro.