Crock Pot Sausage and Barley Jambalaya

Recipe by Olha7397
READY IN: 8hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • TIPS:
  • If you don’t 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 can’t find it, substitute 1 teaspoons EACH dried thyme leaves and paprika to this recipe.
  • 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.
  • 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.
  • Delicious & Dependable Slow Cooker Recipes.
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