Crock Pot Sausage And Barley Jambalaya

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 lb italian sausage (mild or 1 lb hot removed from casing)
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 long red chilies or 1 jalapeno pepper, finely chopped
• 2 teaspoons cajun seasoning (see tips, below)
• 1 teaspoon dried oregano leaves
• 1 teaspoon salt
• 1/2 teaspoon cracked black peppercorns
• 1 cup pearl barley, thoroughly rinsed under cold running water
• 1 (28 ounce) can tomatoes with juice, coarsely chopped (28 oz/796 ml)
• 3 cups chicken stock
• 8 ounces medium shrimp, cooked, peeled and deveined
• 1 roasted red pepper, finely chopped (see tips, below)

Recipe

• 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.