Step 1

Stir 1 (14.5-ounce) can drained diced tomatoes, 4 minced garlic cloves, 3 diced medium celery stalks, 1 diced medium yellow onion, 1 diced medium green bell pepper, 12 ounces sliced andouille sausage, 3 boneless, skinless chicken thighs, and 2 teaspoons Creole seasoning together in a 6-quart or larger slow cooker until combined. Cover and cook until the chicken is cooked through, 6 to 8 hours on the LOW setting or 3 to 4 hours on the HIGH setting.

Step 2

When there are 30 minutes left on the cook time, use tongs or 2 forks to shred the chicken into bite-size pieces. Add 12 ounces raw peeled and deveined jumbo shrimp and stir to combine.

Step 3

Cover and continue to cook until the shrimp are just cooked through, about 30 minutes more. Remove 3/4 cup of the cooking liquid and discard or reserve for another use. Stir 3 cups cooked long-grain white rice and 1 tablespoon smoked paprika into the jambalaya. Garnish with 2 thinly sliced medium scallions and serve with hot sauce if desired.