Chicken, Sausage, and Ham Jambalaya

I love jambalaya. It's a very effective vehicle for hot sauce(s) - I generally use a mix of a superhot like a ghost pepper or reaper-based sauce for the heat, and then a ton of Louisiana Hot Sauce (Original) for the vinegar flavor. My recipe is more Creole than Cajun, but I don't include shrimp because I just don't like it. Instead, I stick with chicken, smoked sausage, andouille sausage when I can find it, and a bit of diced ham.  

Ingredients:
2 lbs boneless skinless chicken breasts or thighs or turkey breast tenderloins, cut into bite-sized pieces 
2 lbs andouille, kielbasa, or other smoked sausage, sliced 1/4" thick
1 lb ham, diced
2 cups chopped onions
1-2 cups chopped green peppers
1 cup chopped celery
1 tbsp minced garlic
1 tbsp chili powder
2 bay leaves
1 tsp oregano
1 tsp dried thyme
1 tbsp cumin
1 tsp cayenne pepper
3 cups long-grain white rice, cooked according to package directions
1 15-oz can diced tomatoes
2 cups chicken broth
1 6-10 oz can tomato sauce - I prefer the El Pato spicy tomato sauce myself. 

Directions:
1. Heat 2 tbsp oil in large pot or Dutch oven over medium-high heat.
2. Working in batches, cook the chicken (5-7 minutes per batch).
3. Working in batches, lightly brown the sausage and ham (3 minutes per batch)
4. Sauté the onions, peppers, and celery, adding more oil if needed, for 4 minutes. Add the garlic and the spices (chili powder through cayenne pepper) and sauté for 1 more minute, stirring constantly.
5. Add the tomatoes, chicken broth, and tomato sauce and mix completely to combine. 
6. Return the chicken, ham, and sausage to the pan. Fold in the rice. The mix should be slightly soupy; add some additional water or broth if needed. 

7. Reduce the heat to medium and let simmer until everything is hot and most of the liquid is absorbed, 5-10 minutes. 
8. Remove bay leaves and serve hot with additional hot sauce to taste.