Slowcooker Jambalaya

OK, this is a little late.  Tomorrow is Ash Wednesday and this should have been eaten today (Fat Tuesday)  Oh well, if you didn't give up meat for Lent, you can still make this.
I left this pretty much the way it is on the original on the Allrecipes.com.  The major change I made was in the type of shrimp used.  The recipe calls for cooked shrimp which I think is bad enough as it is.  But then when you add it to the other ingredients in a cooking environment, you are essentially cooking it again and adding insult to injury.  Truth is: shrimp takes so little time to cook that you really only need to mix in  the raw shrimp for the last few minutes for it to be cooked to perfection.   There are few things worse than over-cooked shrimp, tasteless, tough pieces of cardboard that most cats would not touch.

Jambalaya


1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound fresh peeled shrimp
Directions

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last few minutes of cook time taking care not to over-cook the shrimp.