Crockpot Jambalaya (2)

3/4 Pounds chicken thighs, boneless, skinless, cut into chunks
1/2 Pound Andouille sausage links, sliced
1 (14 oz) Can diced tomatoes
1/2 Large onion, chopped
1/2 Red bell pepper, diced
2 Celery stalks, thinly sliced
1 Cups chicken broth
1/4 Teaspoon dried thyme
1 Teaspoon dried oregano
1/2 Tablespoon Cajun seasoning
1/4 Teaspoon cayenne pepper
1/2 Pound cooked shrimp, 13-15 count

Add all the ingredients except shrimp in the crockpot and stir.
Cook on LOW for 5 - 6 hours or on HIGH for 3 - 4 hours
Add shrimp the last 20 minutes.
Serve over rice.