In your slow cooker, combine the sausage, chicken, onion, bell pepper, celery, garlic, diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, bay leaf, salt, and pepper.
Stir everything together until well mixed.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
About 30 minutes before serving, add the shrimp to the slow cooker and stir.
Once done, remove the bay leaf and fluff the jambalaya with a fork.
Serve hot, garnished with green onions and parsley.
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