Barley Stew w/Smoked Chicken Sausage
Barley Stew w/Smoked Chicken Sausage

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, barley stew w/smoked chicken sausage. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Barley Stew w/Smoked Chicken Sausage is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Barley Stew w/Smoked Chicken Sausage is something that I’ve loved my entire life.

This savory chicken and sausage stew recipe is made with smoked sausage, vegetables. A touch of Cajun or Creole seasoning gives it extra flavor. This chicken and barley stew falls smack dab into the middle of the comfort food category.

To begin with this particular recipe, we must first prepare a few components. You can have barley stew w/smoked chicken sausage using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Barley Stew w/Smoked Chicken Sausage:
  1. Make ready 1 cup Barley
  2. Prepare 1 large chicken, roasted garlic, & gruyere cheese smoked sausage (I used Aidells)
  3. Take 2 18.5 oz cans of vegetable soup (I used Progresso Vegetable Classics - Garden Vegetable)
  4. Take 1 pinch sea salt to taste
  5. Make ready 1 pinch ground black pepper to taste
  6. Prepare 1 tsp cayenne pepper to taste
  7. Take 1/2 tsp ground mustard
  8. Prepare 1 bay leaf

This hearty shrimp stew is flavored with Italian dressing and fresh veggies. This stew cooks slowly, slowly, for fabulous flavors. Add the green beans just before serving to preserve their vibrant color. Come home to this slow-cooked chicken and barley stew recipe that's made using Progresso® chicken broth and veggies.

Instructions to make Barley Stew w/Smoked Chicken Sausage:
  1. Rinse barley under cold water.
  2. Place rinsed barley in a 3 quart pot with 4 cups of cold water, a splash of EVOO, the bay leaf, and a pinch of sea salt.
  3. Cover & bring to a rolling boil. Reduce to medium heat. Watch to make sure it doesn't boil over. Cook for 30 mins, no peeking.
  4. While the barley is cooking, cut the sausage into 1/4 inch pieces.
  5. Remove the barley from the heat and stir, making sure to gently scrape the bottom. Most of the water should be gone. If not, drain off most of what's left, but don't trip if there is still a small amount in the bottom of the pan.
  6. Add 2 cans of the vegetable soup, cut sausage, sea salt, ground black pepper, ground mustard, & cayenne pepper. Stir to combine.
  7. Place back on high heat and stir until it starts to bubble. Immediately reduce heat to medium, cover again, and cook for another 15 mins.
  8. Take off of heat, stir, put in a bowl and serve with a nice piece of crusty bread with butter or pesto… Enjoy!

MORE+ LESS Stir chicken, parsley and thyme into stew. Apple cider and tomato paste form the base of this simple chicken stew, which gains flavor from smoky light kielbasa. Preparation: -Place a large -Next, add in the carrots, parsnips, celery, potatoes, and butternut squash, and stir to combine with the sausage and onion mixture; next, add in the chicken. Tired of buying endless boxes of broth? Chef Jo prepares a simple chicken stock that's freezable and full of flavor.

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