Barley Jambalaya 1 - Barley Jambalaya

Barley Jambalaya

Barley Jambalaya 1 300x169 - Barley Jambalayafrom Go Barley

A twist on a southern classic. Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp

Barley Jambalaya

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8


  • 1 lb 500 g hot or mild Italian sausage, sliced
  • 1 boneless skinless chicken breast, cut bite size
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp 5 mL dried oregano
  • 1 tsp 5 mL chili powder
  • 1 cup 250 mL pot or pearl barley
  • 1 796 mL can diced tomatoes
  • 1 284 mL can low salt chicken broth
  • 1 ¼ cups 300 mL water
  • 8 oz 250 g cooked, peeled and deveined shrimp
  • 1 tbsp 15 mL chopped parsley


  1. Cook sausage and chicken in a large non-stick skillet over medium high heat until no longer pink (6 to 8 minutes).
  2. If necessary, drain fat from the pan and reduce heat to medium.
  3. Add onions and cook until soft.
  4. Add garlic, oregano and chili powder; cook one minute.
  5. Stir in barley, tomatoes, chicken broth and water.
  6. Bring to a boil, reduce heat, cover and simmer 40 minutes.
  7. Add shrimp and cook 10 minutes.
  8. Stir in parsley.

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, and mental health.  Follow me on Facebook, Instagram and Twitter.

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