Crock Pot Sausage And Barley Jambalaya Recipes

Steps:

• 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.

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Steps:

• 1. Layer chicken pieces and sausage slices in bottom of crock pot. Peel and devein shrimp; keep refrigerated until ready to add.
• 2. Combine onion, pepper, celery and garlic; layer on top of meat. NOTE: I had every intention of adding celery but I forgot. This Jambalaya was still outstanding.
• 3. Combine tomatoes, broth, wine and seasoning; pour over onion/pepper mixture.
• 4. Set crock pot on HIGH. Cook for 4 hours. Add shrimp the last 20 minutes of cooking time. (You can cook on LOW for 8 hours) NOTE: taste test before adding shrimp; add additional seasoning if desired at this point. I did not find it necessary to add anything extra, flavor was perfect for me.
• 5. To serve, place a scoop of hot rice in a bowl and spoon jambalaya over rice.