Here ya go Steve!
Ingredients:

1 large onion, finely chopped
1 large green bell pepper, chopped
2 celery ribs, thinly sliced (with leaves)
1 lb andouille sausages (or smoke sausage)
1 can Rotel tomatoes, undrained
1 cup uncooked rice
1 cup chicken stock (or 1 cup water)
2 teaspoons Cajun seasoning (I use Tony's Chachere's Creole Seasoning)
2 cups cooked cubed chicken (this is totally optional, I usually make the jambalaya with just the sausage and shrimp)
1 lb frozen tailless cooked large shrimp, defrosted (Gulf shrimp...of course)

Directions:
1) Place all the ingredients except the shrimp into the crock pot. Stir well to combine.
2) Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (you may need to adjust the temp on your crockpot as needed)
3) Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
4) serve Louisiana Hot Sauce at the table.