1In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
2Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
3Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.