In a skillet, heat the olive oil over medium heat. Add the Andouille sausage slices and cook until browned, about 5-7 minutes.
To the skillet, add the diced onion, celery, and green bell pepper. Sauté until the vegetables are soft, about 5 minutes.
Once the sausage and vegetables are cooked, transfer them to your slow cooker.
In the slow cooker, add the diced cooked turkey, Cajun seasoning, diced tomatoes (with their juice), garlic powder, chicken broth, and frozen corn. Stir everything together to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Once the cooking time is complete, taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with chopped fresh parsley.
