Smokey Shrimp and Sausage Soup with Barley

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Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium sweet onion like vidalia, chopped
  • 1 red bell pepper chopped
  • 6 ounces chicken kielbasa about 2 average-sized links (or any smoked chicken sausage), in 1/4 inch slices
  • 2 garlic cloves minced
  • 1/2 tsp smoked paprika
  • 1 tsp coarse black pepper or 1/2 tsp of fine grind
  • 1 tsp dried oregano
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme leaves
  • 1/4 tsp salt
  • 1 bay leaf 2 if they’re small
  • 1 jalapeno pepper minced
  • 1 cup quick-cooking barley Find it near the boxes of couscous and rice pilafs at the grocery store.
  • 2 cups chicken broth
  • 3/4 cup water
  • 1-14.5 ounce can petite dice tomatoes regular dice is fine too. Petite is my preference for quick-cooking meals.
  • 2 tsp tomato paste
  • 3 tsp hot sauce
  • 3/4 lb large shrimp peeled and deveined
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 2 tbsp fresh-squeezed lime juice

Method
 

  1. In a large Dutch Oven, warm olive oil over medium-high heat. Add the onion, the bell pepper and the kielbasa. Cook, stirring occasionally until everything is just starting to brown, 5-7 minutes.
  2. Add the garlic, smoked paprika, black pepper, oregano, thyme, salt, bay leaf, jalapeno pepper, and the barley.
  3. Cook while stirring for 30 seconds.
  4. Add the broth, water, tomatoes, tomato paste, and the hot sauce (if using). Over high heat, bring pot up to a boil. Stir, cover and reduce heat to low. Simmer for 10 minutes.
  5. Uncover and add the shrimp. Stir lovingly. Cover and cook 5 minutes.
  6. Remove pot from heat but keep it covered, letting everything stay cozy together for 5 minutes more.
  7. Just before serving, stir in the green onions, cilantro, parsley and lime juice.