* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

* 1/2 pound andouille sausage, diced

* 1 (28-ounce) can diced tomatoes

* 1 medium onion, chopped

* 1 green bell pepper, seeded and chopped

* 1 stalk celery, chopped

* 1 cup reduced-sodium chicken broth

* 2 teaspoons dried oregano

* 2 teaspoons Cajun or Creole seasoning

* 1 teaspoon hot sauce

* 2 bay leaves

* 1/2 teaspoon dried thyme

* 1 pound frozen peeled and cooked shrimp, thawed

* 2 cups cooked rice

Directions In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.