Slow Cooker Shrimp and Smoked Sausage Jambalaya

Slow Cooker Shrimp and Smoked Sausage Jambalaya

1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 celery ribs, chopped (I use outer stalks of celery hearts)
1 tablespoon garlic, minced
1 - 28 ounce can diced tomatoes, undrained
2 cups smoked sausage, chopped, fully cooked
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 lb large shrimp, peeled and deveined, uncooked

Mix all ingredients except shrimp and rice in a large slow cooker. Cover and cook on low setting 7 to 8 hours or high for 3 to 4 hours. Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm. Serve with rice.