Cajun Barley | Diabetes Recipes

Cajun Barley | Diabetes Recipes.

Cajun Barley

Adjust the heat to your liking by using more or less Cajun seasoning. This version only slightly spicy. In this recipe, I used the Cajun jerk, but you can substitute any Cajun seasoning you have on hand. You can improvise with chopped garlic if you do not have a lot of pepper and a pinch of cumin, paprika and oregano.


  • 2 teaspoons vegetable oil
  • ¾ cup chopped onion
  • ½ cup chopped green bell pepper
  • 1½ teaspoons Cajun Shake (page 71) or Cajun seasoning
  • One 14- to 15-ounce can diced tomatoes, undrained
  • 1¼ cups chicken or vegetable broth
  • 1 bay leaf
  • ¾ cup pearled barley
  • 1 cup sliced okra
  • Salt to taste


1 – Begin by heat oil in a pan 2-quart saucepan over medium-high heat. Add onion and green pepper and cook, stirring, until slightly softened, about 2 minutes. Stir in Cajun seasoning and tomatoes with liquid canning. Add broth and bay leaf and bring to a boil.
2 – In barley, stir and bring to a boil. Reduce heat and simmer, covered, 20 minutes.
3 – Add the okra, cover and simmer 15 minutes. Remove the bay leaf. Stir in salt, if desired.
SERVES: 8
Diabetic Exchanges: 1 bread; 1 vegetable; ¼ fat
REDUCED SODIUM: Use low-sodium tomatoes and broth. Use Cajun spice without salt.
Diabetic Exchanges: 1 bread; 1 vegetable; ¼ fat
Cajun Barley

 

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