Smokey Shrimp and Sausage Soup with Barley

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This smokey shrimp and sausage soup with barley packs a little heat and is tasty as can be.

Smokey Shrimp and Sausage Soup with Barley

This is a tasty soup that is a bit like jambalaya but not really. I mean, it started out like jambalaya but then I made lots of changes and it became its own thing.

Oh, don’t let barley’s usually-long cooking time scare you off of this easy weeknight dinner. I use the quick-cooking stuff and the meal comes together lickety-split.

I’m not usually one for instant-this or quick-that. But I like the quick barley because it lets me bring my favorite grain to the table on days when I don’t have a lot of time. It’s still a wonderful whole grain with lots of fiber, texture and flavor. Here’s the weird thing: The quick barley has a flatter shape than regular barley (either pearl or pot). Due to this, I almost feel as though it’s a different food entirely and so I’m not as freaked out wondering what they’ve done to make it cook so fast.


Are you ready for a bowl full of this shrimp and sausage soup?

Come on… let’s cook!



Smokey Shrimp and Sausage Soup with Barley

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings


This soup packs a bit of heat. If you don’t want it extra spicy, just cut back on the hot sauce (or add more, if you like it hot, hot, hot!)


  • 1 tbsp olive oil
  • 1 medium sweet onion (like vidalia), chopped
  • 1 red bell pepper, chopped
  • 6 ounces (about 2 average-sized links) of chicken kielbasa (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 (like this. Find it near the boxes of couscous and rice pilafs at the grocery store.)
  • 2 cups chicken broth
  • 3/4 cup water
  • 114.5 ounce can petite diced tomatoes
  • 2 tsp tomato paste
  • 1/2 tsp hot sauce (optional)
  • 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


  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.
    Cook while stirring for 30 seconds.
  3. 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.
  4. Uncover and add the shrimp. Stir lovingly. Cover and cook 5 minutes.
  5. Remove pot from heat but keep it covered, letting everything stay cozy together for 5 minutes more.
  6. Just before serving, stir in the green onions, cilantro, parsley and lime juice.
    (Alternatively, don’t add the last four ingredients to the pot. Instead, put the green onions, cilantro, parsley and some lime wedges into separate little serving bowls allowing everyone to sprinkle and squeeze into their own bowls to their heart’s content. Garnishing together at the table lets everyone in on the creative adventure.)

Do you have leftovers? Cover and refrigerate. By morning the barley will have soaked up most of the liquid leaving you with a barley stew sure to stick to your ribs. Depending on how much barley was left in the pot, it may even work as a side dish (perhaps alongside some blackened catfish or a seared chicken breast sprinkled with cumin and drizzled with lime juice).

This post was updated 3/28/19.

11 Responses to “Smokey Shrimp and Sausage Soup with Barley”

  1. rsmacaalay — January 30, 2011 @ 10:56 pm (#)

    That soup is gorgeous, Shrimps + Smoked Sausage + Paprika + Jalapeno = Yummy!

    • cookthestory — January 31, 2011 @ 7:46 am (#)

      Thank you! It is tasty and warming with bright colors. Fun to cook and to eat.

  2. Phyllis — January 26, 2011 @ 5:21 pm (#)

    Love finding new recipes that are quick and easy. This one looks so long, and sometimes that is discouraging when in a hurry, but most of the ingredients are spices. Perfect.

    • cookthestory — January 26, 2011 @ 6:07 pm (#)

      Yeah, the ingredient list IS long. But this soup comes together really quickly once the bit of chopping is done.

      The other issue is that I write detailed recipes. Check out the one for Mexican Cabbage Rolls.

      It should just be: Cook rice. Mix it with cooked ground meat and onions. Scoop some rice mixture onto a fresh nappa cabbage leaf. Add sour cream and wrap leaf around filling. Instead, it goes on FOREVER.

  3. Phyllis — January 12, 2011 @ 7:01 pm (#)

    Great pictures. My mouth is watering right now.

    • cookthestory — January 12, 2011 @ 7:38 pm (#)

      Thanks! If you can believe it, I think it tasted even better than it looks.

  4. Sherry — January 12, 2011 @ 10:54 am (#)

    This looks like such a fun recipe. I like shrimp and cilantro together.

    • cookthestory — January 12, 2011 @ 11:12 am (#)

      Thank you! It is fun, and tasty too. I also like shrimp and cilantro together. I think it must be because cilantro is a bit citrusy and citrus goes so well with shrimp.


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