Recipe(tried): Chicken, Ham, and Smoked Sausage Jambalaya

I had leftover turkey breast so I made this jambalaya, substituting turkey for the chicken which is called for in the recipe. Unlike a creole recipe, such as shrimp creole which has a lot of sauce and is served over rice, the rice is incorporated into the jambalaya recipe. The consistency of jambalaya is drier than that of shrimp creole or shrimp etouffe. I haven't made this in some time so it was a nice change for us. I also thought it was more salty than I remembered so next time, I might use only 1/2 tsp. salt rather than the 1 tsp. called for. This makes good leftovers. Simply reheat in the microwave. I have also frozen it and thought that it froze quite well. I used regular Hillshire Farms smoked sausage for this since I can't always find good andouille and kielbasa can be more garlicky than I want in this dish. This is not hot but if you are serving this to young children, you may want to cut the cayenne in half or omit it completely. Serve with a green salad and French bread.

CHICKEN, HAM, AND SAUSAGE JAMBALAYA

1 cup chopped onions
1 cup chopped green pepper
2 cloves garlic, minced
2 tablespoons vegetable oil (I use canola oil.)
1 cup cooked diced ham
1 cp smoked sausage, cut about the same size as the ham (Andouille or kielbasa will work great.)
1 cup cooked, diced chicken (or more if you like)
1 (28 oz.) can whole tomatoes, smooshed with your hands, discarding stem ends, and saving the juice from the can
1 cup uncooked rice
1 1/2 cups chicken broth
1/2 tsp. thyme
1 tsp. salt
1/2 tsp. cayenne pepper (or more if you like your food more spicy)
1 tablespoon fresh parsley, chopped, plus more for garnish

Saute onions, green pepper and garlic in oil, in large skillet, stirring frequently until tender.

Stir in meats and cook for 5 minutes.

Add all remaining ingredients, using 1/2 to 1 cup of the reserved tomato juice. Place in a greased (butter or margarine) 9x13-inch casserole dish.

Cover and bake at 350 degrees F for 1 hour. If too much liquid remains, uncover casserole and bake an additional 15 minutes or until most of the liquid has evaporated.

Remove from oven and garnish with parsley before serving.