Seafood Jambalaya

1 tablespoon vegetable oil1 pound turkey Italian sausage, casings removed2 onions, finely chopped2 stalks celery, cut into 1/4-inch dice4 cloves garlic, finely chopped1 teaspoon salt1 teaspoon dried thyme leaves1 teaspoon dried oregano leaves 1/2 teaspoon cracked peppercorns1 bay leaf2 cups low-fat chicken stock1 can (28 ounces) tomatoes, including juice, chopped8 ounces skinless, boneless chicken breasts, cut into 1-inch cubes2 cups long-grain rice, preferably parboiled 1/2 pound medium shrimp, cooked, peeled and deveined2 tablespoons Worcestershire sauce1 hot banana pepper or long red or green chile, finely chopped, optionalIn a skillet, heat oil over medium-high heat for 30 seconds. Add sausage and cook, breaking up with a spoon, until no longer pink, about 10 minutes. Using a slotted spoon, transfer to slow cooker stoneware. Drain all but 1 tablespoon fat from pan.Reduce heat to medium. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, salt, thyme, oregano and peppercorns and cook, stirring, for 1 minute. Add bay leaf, chicken stock and tomatoes with juice and bring to a boil. Transfer to slow cooker.Add chicken and rice and stir well. Place two clean tea towels, each folded in half (so you will have four layers), across the top of the stoneware to absorb moisture. Cover and cook on low for 6-8 hours or on high 3-4 hours.Stir in shrimp, Worcestershire sauce and hot pepper, if using. Cover and cook on high 20-30 minutes, or until shrimp are heated through. Discard bay leaf and serve.Serves six to eight.Tip: Works best in a large (minimum 5 quart) slow cooker.Make ahead: This dish can be partially prepared before it is cooked. Complete steps 1 and 2. Cover and refrigerate sausage and vegetable mixtures separately for up to 2 days. Cook, peel and devein shrimp and refrigerate overnight. The next day, combine sausage and vegetables in slow cooker stoneware and continue with the recipe.Nutrition values per serving: 390 calories, 9 g fat (0.5 g saturated), 50 g carbohydrates, 3 g fiber, 25 g protein, 90 mg cholesterol, 690 mg sodium."15 Essential Slow Cooker Classics" by Judithy Finlayson (2006 Robert Rose, $24.95)