Jammin' Jambalaya?

I was perusing one of my cookbooks to find some new recipes and I found this one for jambalaya.  This is from a cookbook that people from our church put together awhile ago.  I chose it mostly because it was a crock pot recipe and there was only one ingredient I wanted to leave out: the shrimp.  It seemed like a pretty straightforward recipe (until I got to the 1 can of chicken broth part...how big of a can??).  Because I am just too busy to type out the recipe I took a picture of it for you.

I started to assemble the ingredients.  I decided on pouring my chicken broth into my just emptied diced tomato can and hoped that was the "can" that was called for (turned out I was right: yay!).  Then I got to the spices and I thought, 'really?  That much?'  I am in the habit of following the recipe nearly exactly when I make it for the first time so I just started dumping stuff in.  It was when I got to the cayenne pepper that I started to question things but I just dumped it in and hoped for the best.  I didn't use that specific creole seasoning; I found a recipe on the Internet and made it (I used the one without salt).  Let me tell you, my friends, I think my mouth is still burning.  In fact, I think my husband's mouth is still burning and he likes things hot, hot, hot.  I say that no dish that size would ever, ever require 2 tbsp of cayenne pepper.  I will have to modify for next time since I could barely taste anything besides the heat.  This recipe definitely has potential so I'll look forward to trying it again; and maybe tasting it too!