Barley Jambalaya

Now for something just a little bit different

Ingredients

  • 1 lb. Hot or mild Itallian Sausage, sliced
  • 1 boneless skinless chicken breast, cut into bite sized pieces
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp  dried oregano
  • 1 tsp  chili powder
  • 1 c pot or  pearl barley
  • 1 can (28 oz – ) diced tomatoes
  • 1 can (10 oz) low sodium condensed chicken stock
  • 1 1/4 cups water
  • 8 oz. peeled and deveined shrimp, cooked
  • 1 tbsp chopped parsley

In a large non-stick skillet over medium- high heat, cook sausage & chicken until no longer pink, 6 to 8 minutes. Drain fat from the pan, reduce heat to medium.  Add onions and cook until soft. Add garlic, oregano, and chili powder: cook for 1 minute. Stir in barley, tomatoes, chicken broth, and water. Bring to a boil, reduce heat, cover pan, and simmer for 40 minutes. Add shrimp and cook for 10 minutes. Stir in parsley and serve.

Makes 8 servings.