Cut chicken into 1 inch cubes. Cut sausage into 1/2 inch slice, then cut those in half. In a skillet, brown chicken and then add sausage, onion and green pepper. Cook over medium heat until the sausage is warmed thoroughly and vegetables start to get a bit tender.
In a slow cooker, combine items from the skillet, tomatoes, celery, chicken broth and all of the other ingredients. Cover and cook on low heat for 5 hours or high heat for 3 hours.
Ten minutes before serving, stir in the thawed shrimp, cover and cook until the shrimp is heated thoroughly. Discard bay leaves and serve over cooked rice.