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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Main course Ingredients:
1 cup pearl barley |
3 cups water |
2 tsp chicken boullion |
1 tbsp olive oil |
1/2 lb andouille sausage |
1 green bell pepper |
1 onion |
1 stalk celery |
2 cloves minced garlic |
2 tbsp tomato paste |
1 tsp cajun seasoning |
1 tsp thyme |
1/2 tsp worcestershire sauce |
1/4 tsp cayenne pepper |
1 c chicken broth |
1 1/2 c shredded cooked chicken |
Directions:
1. In a skillet over med-high heat, add 1⁄2 lb andouille sausage, diced. Sauté until browned. Remove from skillet and set aside.
2. In the same skillet, heat the remaining oil or discard the oil and add 1 tablespoon olive oil.
3. Add a diced onion, diced celery, and a diced green or red bell pepper, cook until tender, then add minced garlic, tomato paste, Cajun seasoning, thyme, and a few hits of Worcestershire sauce. Add cayenne if desired here. (1/2 teaspoon at most!)
4. Cook 1-2 minutes, then add 1⁄2 to 1 cup broth.
5. Add the reserved barley (1-2 cups depending on taste), the andouille sausage, and 1 1⁄2 cups shredded cooked chicken (Buy a rotisserie chicken for this or cook your own.)
6. Bring the entire mixture to a boil/simmer, and season to taste. Serve hot along with hot sauce (if you want it.)
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