Serves 8

2 bay leaves
1 teaspoon salt
1½ teaspoons dried oregano
1 teaspoons freshly ground pepper
1 teaspoon fresh thyme
1 tablespoon olive oil
1 teaspoon (or more) Tabasco sauce
4 pre-cooked chicken sausages, cut into ¼ inch rounds
1 large onion, chopped
3 ribs celery, chopped
1 large bell pepper, chopped
3 cloves garlic, minced
5 cups (or more) mushroom, chicken or beef broth
28 ounce can diced tomatoes
1 15 ounce can tomato sauce
2 cups pearl barley

Preheat oven to 350 degrees. Heat oil in a large soup pot over medium high heat. Add onions, garlic, and thyme. Sauté 5 minutes. Add celery and pepper and brown vegetables lightly, another 5 to 7 minutes. Add tomato sauce, tomatoes (plus their juice), stock, salt, oregano, pepper, and Tabasco. Stir in barley and sausage. Bring to a boil, cover and place in the oven 30 to 40 minutes. Check jambalaya after 30 minutes and add more stock if necessary. Remove bay leaves and serve.