Crock Pot Sausage and Barley Jambalaya

Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

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 Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. TIPS:.
  5. If you don’t have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.
  6. Cajun seasoning is available in many supermarkets and specialty food store. If you can’t find it, substitute 1 teaspoons EACH dried thyme leaves and paprika to this recipe.
  7. To roast peppers: Preheat oven to 400°F Place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened. (This will take about 25 minutes.) Transfer peppers to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift off skins. Discard skins and slice according to recipe instructions.
  8. TO MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately. Refrigerate overnight. The next morning, continue with Step 3.
  9. Delicious & Dependable Slow Cooker Recipes.
Most Helpful

This was the second time I have used barley in anything I have made, and it is really good! I didn't want to dirty any other pans or do any other steps, so I just put everything into the crock pot (I used a 5 qt. one, which worked fine), and stirred it up. I cooked it on low for about 7 hours. I used smoked turkey sausage, and I just cut it and threw it in with everything else! I had pretty large onions, so I only used 1 1/2 onions. I used fire roasted diced tomatoes in the can, and I didn't roast a red pepper, but rather just threw some chopped bell peppers in that I had straight from the freezer. During the last 40 minutes I put uncooked, frozen (medium, tail off, deveined, peeled) shrimp in the crock pot, while I made cornbread, and everything was done all at once! An excellent dinner. Thanks for posting this!

Greeny4444 June 20, 2011

made this the other night for for a work party the next day. just sauteed the shrimp til barely done and put them and the roasted peppers(out of a jar) into a separate container. followed the rest of the directions and just put it into the crock pot , and into the fridge overnight. it turned out great , everybody loved it . took a bottle of hot sauce along since i didnt know how spicy it would turn out to be.

Steve M. July 21, 2015

What a great meal this turned out to be! We loved this jambalaya for its intense heat, flavourful veggies, and the sausage and shrimp combo. I added a bag of small scallops just before serving that I'd sauteed briefly in butter and olive oil. I used 2 peppers that I roasted as I thought 1 just wouldn't be enough, and would do that again. And the barley instead of rice, well! It was just a perfect way to use barley. I had it set for 7 hours on low and used about 15 min on high to mix everything through. I've found the jambalaya recipe I've been looking for!!!

woodland hues October 11, 2010