Slow-Cooked Hearty Jambalaya Recipe

1 can (28 ounces) diced tomatoes, undrained 1 pound fully cooked andouille sausage links, cubed 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes 1 can (8 ounces) tomato sauce 1 cup diced onion 1 small sweet red pepper, diced 1 small green pepper, diced 1 cup chicken broth 1 celery rib with leaves, chopped 2 tablespoons tomato paste 2 teaspoons dried oregano 2 teaspoons Cajun seasoning 1-1/2 teaspoons minced garlic 2 bay leaves 1 teaspoon Louisiana-style hot sauce 1/2 teaspoon dried thyme 1 pound cooked medium shrimp, peeled and deveined Hot cooked rice