Barley Jambalaya

I got this recipe at a healthy cooking class Dustin and I took together back at CSU. It is easy, flavorful, and healthy since it is chock full of veggies and uses whole grain barley instead of white rice. Make sure to decrease the amount of cayenne if you don't like things too spicy, as it is pretty hot as is. The kids can't handle it, and it's even a bit much for me. So half the cayenne if you think you need to.

Barley Jambalaya

2 bay leaves

1 tsp salt

1/2 tsp cayenne pepper (decrease if you like things milder)

1 1/2 tsp oregano

1 tsp black pepper

1 tsp thyme

1 tb canola oil

1 c turkey ham or turkey sausage (I use turkey polska kielbasa), sliced

1 1/2 c onion, diced

1 c celery, sliced

1 c green bell pepper, diced

2 cloves garlic, minced

28 oz canned tomatoes, diced, with sauce

5 c water or broth

2 c barley, uncooked

leftover cooked chicken, optional (I never use this)

Preheat oven to 350. Mix together 1st 6 ingredients (spices) and set aside. Heat oil in large oven-proof saucepot or dutch oven. Cook onions, celery, bell pepper, garlic, and meats for 5-10 minutes, stirring. Add tomatoes, water or broth and barley. Mix and bring to boil, stirring often. Add spices and any leftover chicken, stir, and cover. Place in oven and cook for about 30-40 minutes, or until almost all liquid is absorbed. Remove bay leaves before serving. Serves 6.