Jambalaya-Style Barley Casserole

Fondation OLO | Recette | Casserole d’orge style jambalaya
the illustrated version
of this recipe

A dish traditionally prepared with rice where barley takes centre stage!


  • 15 ml (1 tbsp) canola oil
  • 1 large or 2 small yellow onions, peeled and chopped into large chunks
  • 1 green bell pepper, diced Or frozen green peas
  • 2 garlic cloves, peeled and minced
  • 10 ml (2 tsp) paprika
  • Salt, pepper and Tabasco-style hot sauce, to taste
  • 250 ml (1 cup) dry pearl barley Or rice
  • 750 ml (3 cups) chicken broth
  • 1 can (796 ml) diced tomatoes
  • 1 can (540 ml) red kidney beans, drained and well rinsed
  • 150 g (1/3 lb) northern shrimp, cooked and shelled Also called “Matane shrimp”


1. Heat the oil in a large pot over medium-high heat. Add the onions and cook for about 3 minutes.

2. Add the green bell pepper, garlic, paprika, salt and pepper. Cook another 2 minutes while stirring.

3. Add the barley, broth and diced tomatoes. Stir and bring to a boil.

4. Reduce heat to low, cover and cook for about 35 minutes, or until the barley is done and all the broth has been absorbed.

Tip: Use the cooking time to prepare your side dishes.

5. Add the red kidney beans, shrimp and hot sauce. Mix.

Nutritional balance

This recipe provides foods from the following food groups:

  • Fruit
  • Vegetables
  • Grain products
  • Meat and alternatives

Serve with:

  • Vegetables (cooked vegetables, for example) to round out the serving, and a fruit
  • A glass of milk or fortified soy beverage