Chop the Boneless, Skinless Chicken Breast (12 ounce) , Green Bell Pepper (1), Red Onion (1), Celery (2 stalk), Fresh Cilantro (1 tablespoon), Garlic (1 clove), and Tomato (2 cup) and add to the crockpot.
Slice the Andouille Sausage (6 ounce) and White Mushroom (8 ounce) and add to the crockpot.
Add the Chicken Broth (2 1/2 cup), Tomato Paste (1/3 cup), Extra-Virgin Olive Oil (1 tablespoon), Louisiana Hot Sauce (1 teaspoon), Sea Salt (1/2 teaspoon), ground Cayenne Pepper (1/2 teaspoon), Dried Thyme (1/2 teaspoon), ground Ground Black Pepper (1/2 teaspoon) and ground Ground Cumin (1 teaspoon).
Set the crock pot on high and cook for 2-3 hours.
About 40 minutes before serving, add the Large Shrimp (12 ounce) and the Jasmine Rice (2 cup). Stir and make sure the rice is completely covered. Continue cooking on high for 40 minutes, until the rice is tender.