In the slow cooker, combine the chicken, sausage, tomatoes (with juice), garlic onion, celery, bell pepper and bay leaves.
If using a pre-made cajun or creole seasoning, add a heaping 1 tablespoon and omit seasoning blend, or make seasoning blend in a small bowl using all of the dry ingredients. Blend well and add to the chicken mixture.
Cover and cook on high heat for 3 hours. Remove lid, stir well and remove the bay leaves. Add the cooked rice and shrimp, stirring again ro warm thoroughly.
Allow to continue cooking for 10-15 minutes on the "warm" setting or turn totally off with the lid on. Serve hot.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Notes
Please note that this recipe has changed considerably since it originally posted. While many found success in making it the original way, with dry rice, others were not. After extensie recipe testing, we were not able to get consistent results with different brands of rice and slow cookers, so we changed the recipe. If you are looking for the original recipe, it is posted below. Please note there was an error and it was to cook for 4 hours on high, 6 on low.