First, please be advised that I have not had time to read the entire thread.
Health Department guidelines state that food needs to move through the "Danger Zone" temperature range of 40 degrees F - 140 degrees F AS FAST AS POSSIBLE to minimize the amount of bacteria that grow in the food. This is especially important for reheating.
Personally, I would reheat the jambalaya in the microwave, in portions if I had to, to get the food through that temperature range as fast as possible. Then, I'd use the crockpot, on low, as a chafing dish just to keep the food warm.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!