1lb boneless skinless chicken, cut into bite-size pieces
1lb ham, cut into bite-size chunks, about 3/4"
1lb smoked sausage, sliced
4 slices bacon, chopped
1 large onion, diced
1 medium bell pepper, diced
1 large celery stalk, diced
3 or 4 large garlic cloves, minced
2 medium tomatoes, diced
2 tbsp blackening spice (recipe follows) or Cajun seasoning
1 large bay leaf
1 cup beer
3 cups chicken stock
2 cups Valencia rice (pearl rice)
kosher salt, about 2 tsp, or to taste
Sliced green onions, for serving
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground marjoram (ground thyme is a good substitute)
For the blackening spice: Add the spices together in a bowl and whisk to combine. Use as directed in the recipe. Store leftovers in an airtight container.
In a large dutch oven over medium-high heat, cook the bacon until much of the fat is rendered, and the bacon is beginning to crisp. If there are any large chunks of fat on the ham, you can also chop that up (just the solid fat) and cook that along with the bacon, but that's totally optional.
Use a slotted spoon to remove the bacon to a plate, then add the sliced sausage to the pot, and brown it in the bacon fat until the pieces are browned and a bit crispy at the edges. Use the slotted spoon to remove those to the plate with the bacon, and then saute the chicken pieces in the flavored drippings, working in batches as needed, until the pieces are lightly browned and cooked most of the way through. Remove the chicken to the same plate as the bacon and sausage.
Pour off all but about 2 tbsp of the remaining fat. Add the onions, peppers, and celery to the pot and saute until the vegetables are softened, and the onions are translucent, scraping up any browned bits on the bottom of the pot as you go. Add the garlic and blackening seasoning and continue to cook until the mixture is very fragrant, about a minute. Stir vigorously so the garlic and spices are fully incorporated and begin to toast a bit from the heat of the pan, but don't sit in one place long enough to scorch.
Add the diced tomatoes and their juices, and continue to cook until the tomatoes begin to break down, scraping the bottom of the pan with your spoon.
Stir in the beer and chicken stock, and season the broth to taste with the kosher salt, just a teaspoon or two. Be careful not to add too much, though; the bacon, ham, and sausage will add their own seasoning.
Stir in the rice and bay leaf and bring the mixture to a bubble. Add all of the meat back to the pot and cover with a tight-fitting lid. Reduce the heat to very low, and let the jambalaya simmer until the rice is tender, and most of the liquid is absorbed, about 25 to 30 minutes. Stir the mixture about halfway through.
Remove the pot from the heat, and allow the jambalaya to lightly steam (covered) on its own for about 5 to 10 minutes before serving.
Serve hot, topped with sliced green onions.
Valencia rice is also known as pearl rice. If you have trouble finding it, try looking in the ethnic foods aisle of your local grocery store, or at a latin foods market.