Jambalaya is a mish mash or mixup of vegetables and meat. Originating from the French word Jambon for ham, and the African word Aya for rice, Jambalaya has become an important staple in Louisiana cuisine.
In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.