Spray 3- to 3 1/2-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except shrimp, rice and water.
Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.
Stir shrimp into jambalaya. Cover; cook about 30 minutes longer or until shrimp are pink.
Meanwhile, cook rice in water as directed on package, omitting butter and salt. Serve jambalaya with rice.