Smokin' Jambalaya

This is the dish that ended the life of my crockpot.  In the crockpot's defense, I have been using it a lot lately... mostly for Sunday meals because I am scared that if I leave it on while I'm at work, I will come home to a burnt down house and two dead puppies, which would kill me.  The handle popped right off and Eric told me there was no way it could be fixed and that it presented a safety hazard.  (The crockpot has since been replaced).  Anyway, we both agreed that we did not think that shrimp should ever be put in the crockpot again.  It wasn't that it tasted badly, it just made the shrimp tough.  The rest of the flavors were very good and it was a good amount of food for two people with leftovers for Hearn to take to lunch for two days.

1lb boneless, skinless chicken breast, cut into 1 inch chunks, cooked
1lb Hot Italian sausage, crumbled, cooked and drained of excess fat
1-2 tbsp EVOO
1/2 onion, chopped
3 garlic cloves, minced
1 c celery, chopped
1 green or red sweet pepper, chopped
1 14.5oz fire roasted diced tomatoes
1 c chicken broth
1 c vegetable broth
1 8oz jar tomato paste
2 tbsp quick cooking tapioca (a thickener)
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 hot frying pepper, seeded and chopped
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp salt
1/4 tsp cayenne pepper
8oz frozen peeled and deveined medium shrimp
2 c hot cooked rice

In a large skillet, heat EVOO over medium high heat.  Add onion, garlic, celery, sweet and hot peppers to pan.  Cook until tender.  In a 3 1/2 to 4 quart crockpot, combine vegetable mixture, chicken, sausage, broths, diced tomatoes, tomato paste, tapioca, Worcestershire sauce, lemon juice, and spices.  Cover and cook on low setting for 6 to 8 hours OR on high setting for 3 to 4 hours.  If using low setting, turn to high heat and add frozen shrimp.  Cook an additional 30 minutes.  Serve with rice.