Meaty Slow-Cooked Jambalaya Recipe

1 can (28 ounces) diced tomatoes, undrained 1 cup reduced-sodium chicken broth 1 large green pepper, chopped 1 medium onion, chopped 2 celery ribs, sliced 1/2 cup white wine or additional reduced-sodium chicken broth 4 garlic cloves, minced 2 teaspoons Cajun seasoning 2 teaspoons dried parsley flakes 1 teaspoon dried basil 1 teaspoon dried oregano 3/4 teaspoon salt 1/2 to 1 teaspoon cayenne pepper 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links 2 pounds uncooked medium shrimp, peeled and deveined 8 cups hot cooked brown rice