1.  In a non-stick skillet, cook sausage over medium-high heat, breaking up with a spoon, until no longer pink.  Using a slotted spoon, transfer to slow cooker stoneware.   Drain all but 1 tbsp (15 mL) fat from pan.  Reduce heat to medium.

2.  Add onions to pan and cook, stirring, until softened.  Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns and cook, stirring for 1 minute.  Add barley and stir well.  Add tomatoes and chicken stock and bring to a boil.

3.  Pour mixture over sausage and stir.   Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.  Add shrimp and roasted pepper.  Cover and cook on High for 20 minutes, until shrimp is heated through.

*Tips:
- If you don't have fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.
- Cajun seasoning is available in many supermarkets and specialty food stores.  If you can't find it, substitute 1 tsp (5 mL) each dried thyme leaves and paprika to this recipe.

Make Ahead Tip:
This dish can be partially prepared the night before it is cooked.  Complete Steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately.   Refrigerate overnight.  The next morning, continue with Step 3.