Hearty Jambalaya - cooking recipe

Ingredients
    1 (28 ounce) can diced tomatoes, undrained
    1 lb fully cooked andouille sausage, cubed
    1/2 lb boneless skinless chicken breast, cut into 1-inch cubes
    1 (8 ounce) can tomato sauce
    1 cup diced onion
    1 small sweet red pepper, diced
    1 small green pepper, diced
    1 cup chicken broth
    1 celery rib, with leaves chopped
    2 tablespoons tomato paste
    2 teaspoons dried oregano
    2 teaspoons cajun seasoning
    1 1/2 teaspoons minced garlic
    2 bay leaves
    1 teaspoon louisiana hot sauce
    1/2 teaspoon dried thyme
    1 lb cooked medium shrimp, peeled and deveined
    hot cooked rice
Preparation
    In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice.

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