Directions:
- 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.
- 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.
- 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.
- TIPS:.
- If you don’t have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.
- 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.
- 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.
- 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.
- Delicious & Dependable Slow Cooker Recipes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.84 Kcal (2227 kJ) | ||
| Calories from fat | 270.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.02g | 46% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 1253.58mg | 52% | |
| Potassium | 654.4mg | 14% | |
| Total Carbs | 37.52g | 13% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 26.44g | 53% | |
| Vitamin C | 36.2mg | 60% | |
| Iron | 7.5mg | 42% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 158.54 Kcal (664 kJ) | ||
| Calories from fat | 80.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 46% | |
|---|---|---|---|
| Cholesterol | 33.8mg | 38% | |
| Sodium | 373.68mg | 52% | |
| Potassium | 195.07mg | 14% | |
| Total Carbs | 11.19g | 13% | |
| Sugars | 1.7g | 23% | |
| Dietary Fiber | 1.92g | 26% | |
| Protein | 7.88g | 53% | |
| Vitamin C | 10.8mg | 60% | |
| Iron | 2.2mg | 42% | |
| Calcium | 20.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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