Add all ingredients (except water and frozen shrimp) to a gallon size freezer bag. Seal, removing as much air as possible. Label the bag with "Jambalaya and the date, add 2 cups water or broth and cook on low for 8 hours"
In a separate bag put shrimp. Seal, removing as much air as possible. Tape or attach the shrimp bag to the jambalaya bag. What I do is just put both bags together in another gallon bag.
When ready to enjoy, you can either remove the jambalaya/thaw in the refrigerator 24 hours ahead of time, or just take the jambalaya bag directly from the freezer, and carefully cut the bag away and put the contents into a slow cooker / crock pot.
Add 2 cups of water or chicken stock and cover. Turn on low and cook for 8 hours.
If you've thawed the jambalaya you could cook it on high for 5 hours (cooking on high is not recommended from frozen).
10 minutes before serving add in the shrimp and stir. The shrimp will cook in the warm jambalaya. The shrimp is cooked through when it turns pink and is no longer opaque.
Serve and enjoy