Directions
1In a large shallow dutch oven, heat 1 Tbsp oil over medium-high heat
2Cook ham and sausage for 7 to 9 minutes, stirring often, until browned.
3With a slotted spoon, transfer ham and sausage to bowl.
4Add chicken to pot, cook stirring occasionally for 3 to 5 minutes, until browned.
5Transfer chicken to bowl with ham and sausage.
6Add a little more oil to pot, if necessary
7Cook onions, celery, peppers, and garlic for about 6 minutes, until onion is softened.
8Stir in bay leave, chili powder, oregano, thyme, salt, pepper, and cayenne, cook 1 minute.
9Stir in tomatoes with their juices, the stock and tomato paste, bring to boil.
10Reduce heat to Medium-Low, cover and simmer for 15 minutes, until celery is tender.
11Return Ham, Sausage, and Chicken to pot with any other juices at the bottom of bowl.
12Cook covered for 5 minutes, until sausage and chicken are cooked through.
13In a large pot of lightly salted boiling water, cook rice for 6 minutes, (rice is not tender)
14Spread rice over bottom of an 18 cup shallow casserole, fluff with fork.
15Preheat the oven to 350F
16Remove and discard bay leaves from chicken mixture, stir in green onions.
17Spread meat mixture over rice. Cover and bake for 45 minutes, until very hot.
18Scatter shrimp over jambalaya, bake covered for about 15 minutes, until shrimp are pink
19Stir gently to incorporate ingredients, sprinkle with parsley, and serve!
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