In a medium skillet, melt butter over medium heat. Add onions, bell peppers, celery, and garlic; cook until tender.
In a slow cooker (I use a Crock Pot), toss in the sauteed vegetables. Add in all of the other ingredients, except for the shrimp. Set slow cooker to high and cook for 3 hours. Ten minutes before it's done cooking, add the shrimp. Stir and serve over rice.