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