Pearled Barley Jambalaya

[DarthAvarous]

Replacing the white rice with pearled barley adds much needed fiber to the dish, and substituting leaner sausage reduces the overall caloric impact.

Pearled Barley Jambalaya

1 T. Canola oil
1½ C. White onion, diced ½ inch thick
1 C. Celery, sliced ¼ inch thick
1 C. Green bell pepper, diced ½ inch thick
2 Cloves of garlic, minced
28 oz. Can crushed tomatoes
5 C. Chicken broth or water
2 C. Pearled barley (See note)
2 Bay leaves
1 Tsp. Dried thyme
1½ Tsp. Dried oregano
½ Tsp. Ground cayenne pepper
1 Tsp. Salt
1 Tsp. Black pepper
2 lbs. Lean turkey sausage, sliced ¼ inch thick

Preheat oven to 350°F.

Add the oil to a large saucepan or stock pan and heat on medium on top of the stove. Brown the sausage and remove from the pan. Add the onions, celery, green pepper and garlic. Mix well and sauté 5 to 10 minutes, scraping bottom of pan periodically.

Add the can of tomatoes, broth or water, and barley. Turn the heat to high and bring to a boil, stirring often. Add the bay leaves, thyme, oregano, cayenne, salt, black pepper, and mix well. Cover, reduce heat to simmer and cook for 5 minutes.

Stir in the sausage. 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 and fluff before serving. Serves 5 – 6 ponies.

Note: If you are using a quick-cooking barley you may need to adjust the cooking times.