Preheat heavy dutch oven style pot to medium/high heat for a few minutes. Add the sausage and pork, cook for 8 to 10 minutes or until you get some good browning.
While the sausage is browning, season the chicken with 1/2 teaspoon each of salt, white pepper, Cajun spice blend and smoked paprika. Drizzle with olive oil. Add the chicken to the pot and cook for another 10 minutes. If there is too much oil, drain off a little bit of oil.
Add the onions, bell peppers and jalapeños and cook for 5 minutes. Add the garlic, thyme, basil, sage, pepper flakes, Cajun seasoning, white pepper and black pepper, stir well to combine.
Pour in the broth, bring to a boil and taste for salt. Add the rice, bring back up to a boil, cover and reduce heat. Cook for 15 minutes, lay the seasoned shrimp (if usinand cook for another 5 to 7 minutes. Remove from heat and let stand for 10 minutes before serving. Stir the jambalaya to combine before serving. Yields 8 to 10 servings.