Jambayala For Breakfast?

I cooked jambalaya in my slow-cooker the other night and when I got up in the morning it smelled amazing in here. It's not exactly my idea of breakfast food but I couldn't help taking a couple spoonfuls. Yum. Just didn't go with my orange juice. Anyway, it's a really simple recipe and really, really good.
Here it is:

Jambalaya
* 1-1/2 pounds boneless, skinless chicken thighs, cut into 1" cubes
* 1 pound sausage, cooked
* 2 (28-ounce) cans tomatoes, crushed
* 1 cup onion, chopped
* 1 cup green pepper, chopped
* 1 cup chicken broth
* 1/2 cup white wine
* 2 teaspoons oregano
* 2 teaspoons parsley
* 1 teaspoon salt
* 2 teaspoons seasoning
* 1-1/2 pounds shrimp, cooked
* 2 cups quick cooking rice

1. Combine all ingredients in a 6-7 quart slow cooker except shrimp and rice. Stir well.
2. Cover and cook on LOW for 8 hours HIGH for 5 hours.
3. Stir in rice and shrimp. (If you don't have quick cooking rice cook the rice beforehand and just heat for a few more minutes to combine.)
4. Cover and cook for an additional 15 minutes.
Serves: 10-12