Crock Pot Sausage And Barley Jambalaya

Description

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.

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

Instructions

1. In a nonstick skillet, cook sausage over medium high heat, breaking up with a spoon, until no longer pink
2. Using a slotted spoon, transfer to slow cooker stoneware
3. Drain all but 1 tablespoons fat from pan
4. Reduce heat to medium
5. Add onions to pan and cook, stirring, until softened
6. Add garlic, chili pepper, cajun seasoning, oregano, salt and peppercorns and cook, stirring, for 1 minute
7. Add barley and stir well
8. Add tomatoes and chicken stock and bring to a boil
9. Pour mixture over sausage and stir
10. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours
11. Add shrimp and roasted pepper
12. Cover and cook on high for 20 minutes, until shrimp is heated through
13. If you dont have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked
14. Cajun seasoning is available in many supermarkets and specialty food store
15. If you cant find it, substitute 1 teaspoons each dried thyme leaves and paprika to this recipe
16. To roast peppers: preheat oven to 400f place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened
17. Transfer peppers to a heatproof bowl
18. Cover with a plate and let stand until cool
19. Remove and, using a sharp knife, lift off skins
20. Discard skins and slice according to recipe instructions
21. To make ahead: this dish can be partially prepared the night before it is cooked
22. Complete steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately
23. Refrigerate overnight
24. The next morning, continue with step 3
25. Delicious & dependable slow cooker recipes