Italian jambalaya

I've been in a crazy baking and cooking mode and they're all new recipes and just in time for fall friendly family meals.

•  1 lb. sausage, casings removed cut in slices
 

• 2 skinned and boned chicken breasts, coarsely chopped (about 1 lb.)
 

2 boneless center-cut pork chops, chopped (about 1 lb.)
1 cup total red and green peppers , onion and celery diced(mine were frozen)
2 cloves garlic minced
1/2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
2-10oz. cans diced tomatoes with green chiles
1-6 oz. can tomato paste
1/4 cup water

• Brown Italian sausage in a Dutch oven over medium-high heat, stirring often, 5 minutes or until sausage is browned  and is no longer pink. Remove sausage from Dutch oven
  
  Using a slotted spoon, remove sausage reserving drippings in Dutch oven.
  Step 2

  Cook chicken and pork in hot drippings in Dutch oven over medium-high heat, stirring often, 4 to 5 minutes or until browned on all sides. Add frozen onion mixture and next 4 ingredients, and sauté 5 minutes. Stir in diced tomatoes and green chiles, tomato paste, 1/4 cup water, and Italian sausage; cover, reduce heat to low, and cook, stirring often, 20 minutes
  Stir hot cooked orzo into jambalaya just before serving, or serve over hot cooked pasta. Garnish, if desired

• Hot cooked orzo or other pasta (about 8 oz., uncooked)

adapted from allrecipes.com