Jambalaya-Style Barley Casserole

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

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.