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Barley Jambalaya


1 lb (500 g) hot or mild Italian sausage, sliced
1 boneless, skinless chicken breast, cut bite sized
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
1 tsp (5 mL) chili powder
1 cup (250 mL) pot or pearl barley
1 (796 mL) can diced tomatoes
1 (284 mL) can low salt chicken broth
1 ΒΌ cups (300 mL) water
8 oz (250 g) cooked, peeled and deveined shrimp
1 tbsp (15 mL) chopped parsley

Cook sausage and chicken in a large non-stick skillet over medium high heat until no longer pink (6 to 8 minutes). If necessary, drain fat from the pan. Reduce heat to medium. Add onions and cook until soft. Add garlic, oregano and chili powder; cook one minute. Stir in barley, tomatoes, chicken broth and water. Bring to a boil, reduce heat, cover and simmer for 40 minutes. Add shrimp and cook for 10 minutes. Stir in parsley.

Makes 8 servings.

Per Serving

Calories: 373.75
Protein: 20.90 g
Carbohydrate: 25.82 g
Fat: 20.86 g
Saturated Fat: 7.42 g
Trans Fat: 0 g
Sugars: 3.18 g
Cholesterol: 105.46 mg
Fibre: 5.09 g
Sodium: 764.88 mg
Potassium: 13.56 mg