New Orleans Jambalaya

• 1/2 teaspoon mustard seed
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon whole peppercorns
• 1/2 teaspoon dill seed
• 1/2 teaspoon whole allspice
• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
• 1/2 pound boneless pork, cut into 1-inch cubes
• 1 medium onion, chopped
• 1 large green pepper, chopped
• 1 celery rib, chopped
• 2 tablespoons butter
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
• 1 cup diced fully cooked ham
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 to 2 cups water, divided
• 1/2 cup tomato puree
• 2 tablespoons minced fresh parsley
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/8 teaspoon apple pie spice
• 2 bay leaves
• 1/2 pound uncooked small shrimp, peeled and deveined
• Hot cooked rice

1. Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Set aside.
2. In a stockpot, saute the chicken, pork, onion, green pepper and celery in butter and oil until meat is browned. Add garlic; cook 1 minute longer. Stir in the sausage, ham, tomatoes, 1 cup water, tomato puree, parsley, salt, pepper, thyme, cayenne, chili powder, apple pie spice, bay leaves and spice bag.
3. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. During the last 3 minutes, add shrimp and, if necessary, the remaining water. Discard bay leaves and spice bag. Serve with rice.

coriander seeds, peppercorns, dill, whole allspice, chicken breasts, chicken, pork, onion, green pepper, celery, butter, canola oil, garlic, kielbasa, fully cooked ham, tomatoes, water, tomato puree, parsley, salt, pepper, thyme, cayenne pepper, chili powder, apple pie spice, bay leaves, shrimp, rice

Taken from www.tasteofhome.com/recipes/new-orleans-jambalaya/ (may not work)