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Healthy One Pot Jambalaya: Shrimp and White Bean

  • Author: Jen Elizabeth's Journals
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Fish & Seafood
  • Cuisine: Spanish Influenced


  • 3 Tablespoons olive oil
  • 2 bay leaves
  • 1 green bell pepper, diced
  • 1 cup celery, diced (about 4 small celery stalks)
  • 1/3 cup onion, diced (about 1/3 small onion)
  • 1 clove garlic, minced
  • 1 cup farro
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 15 ounces chopped tomatoes (diced tomatoes)
  • 3 cups organic vegetable broth
  • 15 ounces white beans, drained and rinsed
  • 20 wild caught frozen uncooked shrimp, peeled and deveined
  • 2 Tablespoons fresh parsley, chopped (optional)
  • Sea salt and ground black pepper


  1. Heat olive oil in a large sauté pan over medium-high heat. Add the bay leaves, bell pepper, and celery and cook until softened, about 5 minutes.
  2. Add the garlic and onion and season with salt and pepper. Cook until softened, about 2 minutes.
  3. Add the farro, smoked paprika, chili powder, chopped tomatoes, and vegetable broth. Stir until well combined.
  4. Cover and bring to a boil. When broth begins to boil, reduce to a light simmer. Cover and cook, stirring frequently.
  5. When most of the broth is absorbed and the farro is nearly tender, after about 15 minutes, add the white beans and shrimp. Season thoroughly with salt and pepper.
  6. Stir until well combined and cook until shrimp are pink and opaque and cooked through, about 5 minutes. Season to taste with salt and pepper. Top with chopped parsley, and serve.

Keywords: jambalaya, white beans, shrimp, easy, healthy, farro, ancient grains