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Barley Jambalaya

Ingredients

  • 1 tbsp canola oil
  • 1 1/2 cup onion, diced in 1/2 inch thick pieces
  • 1 cup celery, sliced 1/4 inch thick
  • 1 cup green bell pepper, diced in 1/2 inch peices
  • 2 cloves garlic, minced
  • 1 (28 ounce) can tomatoes, chopped in juice
  • 5 cups water or broth
  • 2 cups pearled barley, uncooked (see note)
  • 2 whole bay leaves
  • 1 tsp salt
  • 1/2 tsp ground cayenne pepper
  • 1 1/2 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 cup turkey sausage, sliced 1/2 inch thick (see note)

Directions

  1. Preheat oven to 350 F.
  2. Add oil to a large saucepan or roasting pan and heat on top of the stove. Add the onions, celery, green pepper and garlic; mix well. Saute 5 to 10 minutes, scraping bottom of pan periodically.
  3. Add the tomatoes (with juice), broth/water and barley. Turn the heat to high and bring to a boi, stirring often. Add the bay leaves, salt, cayenne, oregano, black pepper and thyme; mix well. Cover, reduce heat to simmer and cook for 5 minutes. Stir in the sausage.
  4. Place the covered pan in the oven and cook for 30-40 minutes. Check and stir after 30 minutes, adding more liquid if needed. Remove the bay leaves before serving. Serves 6.
  5. Note: Pearled barley can be found in supermarkets, usually near the rice and dried beans, and bulk form at health and natural food stores. Recipe instructions call fro regular pearled barley. You also may use quick-cooking barley, which is pre-steamed to shorten the cooking time to about 10-minutes. Adjust the cooking time per package instructions.
  6. You may substitute ham, beef smoked sausage, chicken or shrimp for the turkey sausage. Add chicken or shrimp later in the cooking process to avoid overcooking or precook and stir in during final 10 minutes to warm.
  7. Recipe courtesy of Dallas News and chef Sarah McKay.
  
         

 
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