Crockpot Jambalaya

1 lb. Italian turkey sausage with casings removed
2 organic onions, diced
3 cloves garlic, minced
1 organic jalapeno pepper, chopped finely
2 tsp. Cajun seasoning
1 tsp. oregano
salt and pepper to taste
1 cup organic pearl barley, rinsed thoroughly
28 oz. can organic diced tomatoes, with juice
3 cups low-sodium organic chicken broth
8 oz. peeled and deveined shrimp
Cut sausage into 1/2 inch thick slices. In a large skillet, cook sausage over medium-high heat. Transfer to slow cooker.

Add onions, garlic, jalapeno pepper and seasonings to skillet. Stir and cook for one minute. Stir in barley, then tomatoes (with juice) and chicken broth. Bring to a boil. Remove from stove and pour over sausage in slow cooker. Cover and cook on low 6-7 hours or on high 3-4 hours. About a half hour before serving, add shrimp to slow cooker. Cook until shrimp turns pink and is heated through, about 20-30 minutes.

Serves 6.