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Drizzle the olive oil into a large pan, then place it over medium heat.
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Once the oil is hot, add in the smoked sausage, and cook it until it browns around the edges. Then turn off the heat.
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Next, add the chicken broth and tomato paste into a 4-6 qt slow cooke, and mix until well combined.
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Now add in the diced onion, celery, bell peppers, minced garlic, chicken, and brown sausage.
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Sprinkle in the creole seasoning and herbs de provence, then toss in the bay leaves.
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Stir the ingredients, then place the lid on the slow cooker.
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Cook on high for 3 hours.
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Next, remove the chicken from the slow cooker, and shred the meat.
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Toss the chicken back into the slow cooker, and also add the rice at this time.
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Stir the ingredients, place the lid back on top of the slow cooker, and let cook for an additional hour.
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Once done, give the jambalaya a nice stir.
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Serve and enjoy!
