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    You are in: Home / Recipes / Crock Pot Sausage and Barley Jambalaya Recipe
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    Crock Pot Sausage and Barley Jambalaya

    Crock Pot Sausage and Barley Jambalaya. Photo by Greeny4444

    1/1 Photo of Crock Pot Sausage and Barley Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    Olha's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      TIPS:.
    5. 5
      If you don’t have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.
    6. 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. 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. 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. 9
      Delicious & Dependable Slow Cooker Recipes.

    Ratings & Reviews:

    • on June 20, 2011

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2010

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2010

      55

      I really liked this. I started it at lunch and cooked it on low about 5 hours. I had everything except the roasted red peppers. I only used about 2.5 cups chicken broth and that was plenty of liquid. I used quick cooking barley because that's what I had.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crock Pot Sausage and Barley Jambalaya

    Serving Size: 1 (479 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 490.9
     
    Calories from Fat 208
    42%
    Total Fat 23.1 g
    35%
    Saturated Fat 7.8 g
    39%
    Cholesterol 94.7 mg
    31%
    Sodium 1882.7 mg
    78%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 7.5 g
    30%
    Sugars 7.9 g
    31%
    Protein 27.6 g
    55%

    The following items or measurements are not included:

    roasted red peppers

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