Slow Cooker Jambalaya

• 1 lb Andouille sausage

• 2 Chicken breasts

• 1/2 lb Shrimp

• 2 tsp Basil, dried

• 2 Bay leaves

• 2 Celery, ribs

• 4 cloves Garlic

• 1 Green bell pepper

• 1 Onion, medium

• 1 1/2 tsp Oregano, dried

• 1 tbsp Parsley, fresh

• 1 (14.5-ounce) can Tomatoes

• 1 (14.5-ounce) can Beef broth

• 1 (8-ounce) can Tomato paste

• 1/2 tsp Tabasco sauce

• 1 tsp Worcestershire sauce

• 1 1/2 cup White rice

• 1/4 tsp Black pepper

• 1/4 tsp Cayenne pepper

• 1/2 tsp Salt

• 1/2 tsp Tony chachere's creole seasoning