Slow Cooker Jambalaya

Stir fry in a skillet, drain and place in a large slow cooker:
3 lbs Mild Sausage
2 TB minced Garlic
2 Green Bell Peppers, chopped
2 Onions, chopped
3-4 stalks Celery, chopped

Add to the slow cooker:
2 cans diced tomatoes, liquid included
1 can black beans, liquid included
1 TB Cajun Seasoning
2 tsp Salt 

Cook on low for 4 hours. 
Then add 24 oz. Extra Small Shrimp (cooked, peeled)
Heat thouroughly.

Serve Jambalaya over Rice. 
Enjoy.