Jambalaya

This one's from our exciting new book, 175 Essential Slow Cooker Classics, by Judith Finlayson.

1 lb mild Italian sausage, removed from casings
2 onions, finely chopped
2 cloves garlic, minced
2 tsp Cajun seasoning
1 tsp dried oregano
1 tsp salt
1/2 tsp cracked peppercorns
1 28-oz can crushed tomatoes
3 cups chicken stock
1 cup barley, any kind, rinsed under cold water
8 oz medium shrimp, cooked, peeled and deveined
1 roasted red pepper, chopped fine
1 long red chile or jalapeno pepper, finely chopped (optional)

1. In skillet, cook sausage over medium-high heat, breaking up with a spoon, until no longer pink. Using slotted spoon, transfer to slow cooker. Drain all but 1 Tbs fat from pan.
2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, Cajun seasoning, oregano, salt and pepper and cook, stirring, about 1 minute. Add tomatoes and chicken stock and bring to boil.
3. Pour mixture into slow cooker. Add barley and stir well. Cover and cook on low 6 to 8 hours (or on high 3 to 4), until barley is tender.
4. About 20 minutes before serving, turn slow cooker to high and add shrimp, roasted pepper, and chile. Cover and cook until shrimp is heated through.

Without the chile, this turned out medium spicy--depends how spicy your sausage is, I think. I'd recommend tasting before adding a chle at the end, or just skipping the chili and adding hot sauce to your bowl if you want an extra kick.