Jambalaya-Style Barley Casserole
A dish traditionally prepared with rice where barley takes centre stage!
Preparation
10 minutes
Cooking
40 minutes
Portions
5
Food storage
2 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 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”
Preparation
- Heat the oil in a large pot over medium-high heat. Add the onions and cook for about 3 minutes.
- Add the green bell pepper, garlic, paprika, salt and pepper. Cook another 2 minutes while stirring.
- Add the barley, broth and diced tomatoes. Stir and bring to a boil.
- 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.
- Add the red kidney beans, shrimp and hot sauce. Mix.
