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Smokey Shrimp and Sausage Soup with Barley

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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

Instructions
 

  • 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.
  • Add the garlic, smoked paprika, black pepper, oregano, thyme, salt, bay leaf, jalapeno pepper, and the barley.
  • Cook while stirring for 30 seconds.
  • 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.
  • Uncover and add the shrimp. Stir lovingly. Cover and cook 5 minutes.
  • Remove pot from heat but keep it covered, letting everything stay cozy together for 5 minutes more.
  • Just before serving, stir in the green onions, cilantro, parsley and lime juice.