Add all ingredients to the slow cooker except for the shrimp and rice. Cook on low for 6-7 hours or on high for 4-5 hours. Stir in the rice and shrimp and cook for another 15 minutes. Add salt and hot sauce to taste. Serve immediately.
Notes
If you prefer a thicker jambalaya, use one cup of broth. If you prefer a slightly soupier version, use 2 cups.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/slow-cooker-jambalaya/