Protein-Packed Farro Jambalaya

a New Orleans classic that's rich in fibre and nutrients
protein packed farro jambalaya
© Can Stock Photo Inc. / voltan

Jambalaya is a quintessential one-pot dish from New Orleans, and while Mardi Gras has already passed that doesn’t have to stop us from enjoying some delicious Creole food!  While traditional jambalaya is made with rice, this version features fibre-rich, nutrient-packed farro, a mixture of three ancient wheat grains, known for its taste and chewy texture.


  • 1–2 Tbsp of grapeseed, olive, or avocado oil 
  • 2 stalks celery, finely chopped
  • 2 bell peppers, finely chopped
  • 3 shallots, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1½ c whole farro grande (aka spelt farro) 
  • 4 c stock or bone broth 
  • 1 Tbsp tomato paste
  • 1 796 ml jar diced tomatoes 
  • 1 small package of wild-caught shrimp, halved
  • 2 spicy sausages, casings removed (meat- or vegan-based)
  • 1 large boneless, skinless chicken breast, diced
  • Hot sauce, to taste 


  1. Pour oil in a large Dutch oven and bring to medium heat. Add in vegetables, except garlic, and cook for five minutes, stirring frequently, until shallots are translucent. Add garlic and continue to sauté for a minute or so, until garlic is fragrant.
  2. Add sausage meat, breaking it up into smaller pieces with your spoon as it cooks. Add chicken. Continue to cook over medium heat, until chicken pieces are no longer pink inside.
  3. Spoon in tomato paste, and stir to combine. Add farro, broth, and diced tomatoes, and reduce heat to medium-low. Simmer, uncovered for 50 minutes until the farro is cooked through but still chewy.
  4. Add the shrimp during the last few minutes of cooking. Serve with hot sauce on the side so everyone can add as much (or as little!) heat as they’d like!

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