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Ingredients
- 1 lb mild italian sausage, removed from casings
- 3 cups chicken stock
- 2 onions, finely chopped
- 1 cup barley (whole, pot or pearl), thoroughly rinsed under cold running water
- 2 cloves garlic, minced
- 8 oz (250 g) medium shrimp, cooked, peeled and deveined
- 2 tsp cajun seasoning (or 1 tsp each dried thyme leaves and paprika)
- 1 roasted red pepper, finely chopped
- 1 tsp dried oregano leaves
- 1 long red chile or jalapeno pepper, finely chopped (or hot sauce)
- 1 tsp salt
- 1/2 tsp cracked black peppercorns
- 1 can (796 ml) tomatoes, including juice, coarsely chopped
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Directions
1. In a 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 tbsp of fat from the pan.
2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, cajun seasoning, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and chicken stock, and bring to a boil.
3. Pour mixture over sausage. Add barley and stir well. Cover and cook on Low for 6 - 8 hours, or on High for 3 - 4 hours, until barley is tender. Add shrimp, roasted peper and chile pepper. Cover and cook on High for 20 minutes, until shrimp is heated through.
Making Ahead
This dish can be partially prepapred before it is cooked. Complete steps 1 and 2, chilling the cooked sausage and tomato mixture seperately. Refridgerate for up to 2 days. When you're ready to cook, continue with the recipe.
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