Crock Pot Sausage And Barley Jambalaya

Barley is a dense and chewy grain, it is both nutritious and satisfying. I love barley and it is my comfort food. This flavorful mixture makes a great weeknight dinner or a terrific dish for a friday night potluck with friends. Add a tossed salad, crusty country style bread, some robust wine and enjoy.

Steps

In a nonstick skillet , cook sausage over medium high heat , breaking up with a spoon , until no longer pink.

Using a slotted spoon , transfer to slow cooker stoneware.

Drain all but 1 tablespoons fat from pan.

Reduce heat to medium.

Add onions to pan and cook , stirring , until softened.

Add garlic , chili pepper , cajun seasoning , oregano , salt and peppercorns and cook , stirring , for 1 minute.

Add barley and stir well.

Add tomatoes and chicken stock and bring to a boil.

Pour mixture over sausage and stir.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Add shrimp and roasted pepper.

Cover and cook on high for 20 minutes , until shrimp is heated through.

If you dont have a fresh chili pepper , stir in hot pepper sauce to taste , after the jambalaya is cooked.

Cajun seasoning is available in many supermarkets and specialty food store.

If you cant find it , substitute 1 teaspoons each dried thyme leaves and paprika to this recipe.

To roast pepper.

Ingredients

italian sausage, onions, garlic cloves, red chilies, cajun seasoning, dried oregano leaves, salt, black peppercorns, pearl barley, tomatoes with juice, chicken stock, medium shrimp, roasted red pepper