My Dad went to New Orleans a few years back and tried Jambalaya for the first time.  He loved it.  Here’s a great recipe for Shrimp Jambalaya:

• 12 oz. boneless, skinless chicken breast
• 8 oz. smoked sausage of your choice
• 8 oz. smoked ham, diced
• 1 green pepper, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic minced
• 1 14oz can whole tomatoes
• 1/3 cup tomato paste
• 1 cup chicken broth
• 1 Tbs dried parsley
• 1 1/2 tsp. dried basil leaves
• 1/2 tsp. dried oregano leaves
• 1 1/2 tsp. prepared hot sauce
• 1 1/2 tsp. cayenne pepper
• 1 tsp. black pepper
• salt to taste
• 1 lb. fresh shrimp, shelled & cleaned
• 4 cups cooked rice

Cut the chicken into bite-sized pieces.  Add all the remaining ingredients, except the shrimp and rice to Crock Pot.  Cover; cook on Low for 8-10 hours or on High for 3-4 hours  Add the shrimp during the last 30 minutes of cooking.  Pour the Shrimp Jambalaya over the rice when ready to serve.