Kimberly's Jambalaya

I made this for New Year's Day, and served it with a salad and whole wheat rolls. It was a big hit. After reading several recipes, this is what I put together:

2T Olive Oil (or just enough to saute veggies)
1 med onion, diced
3 med green onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
Seasoned Salt
Garlic Powder
3 T parsley flakes
3 T minced garlic
1 T dried oregano
1 T dried thyme
1 t onion powder
1 t cajun seasoning
1 T dried basil
1/4 t cayenne pepper (optional)
6 oz tomato paste
1 can Fire Roasted tomatoes
3/4 c brown rice
1 pkg Uncle Ben's Wild Rice & seasoning packet
1 # turkey smoked sausage, cubed & browned
1 # chicken, cooked & shredded
7 c chicken broth or combo of chicken broth & water
1 # shrimp, raw, peeled & deveined

Heat olive oil in stock pot on medium-low heat. Saute onions in oil and sprinkle with salt & garlic. Cook onions until tender. Add green onions and peppers as you chop them decreasing the stove to low. Add spices and garlic to onion mixture. Stir in tomatoes and paste. Taste to check spices. Add more spices if necessary. Be careful not to add too much cayenne pepper because it will become spicier as it is absorbed into the dish. Combine well. Add rices, including seasoning packet from wild rice. Add turkey and chicken with liquids. Combine well. Bring to boil and then simmer covered for 25 minutes or until rice is tender. Add shrimp and serve when shrimp turn pink. Be careful not to overcook shrimp because they will become rubbery.

This is better the second day, and it freezes well.

Let me know what you think if you try it. I like a lot of spices and I always add spices to whatever dish I'm making so if you usually like the level of spice in a cookbook recipe, then you might want to tone the spices in this down.