Preheat oven to 350. Combine seasoning mix ingredients in a small bowl; set aside.
Add olive oil to a large sautÃ© pan over medium heat. Brown Kielbasa and chicken breast; remove from pan. Add butter to the pan. SautÃ© celery, onions, peppers and garlic until lightly browned. Add 1 tablespoon of the seasoning mix and rice; toss to coat.
Add tomatoes; cook 1 minute. Add crushed tomatoes, Worcestershire, Tabasco, sugar and chicken stock to pan; bring to a boil. Remove from heat and stir in the fresh thyme.
Transfer jambalaya to a large baking pan and cover with foil. Bake for 15 minutes. Meanwhile, cut the Kielbasa in half and slice into 1/4-inch-thick rounds; cut the chicken into bite-sized pieces.
Remove rice from oven. Add the ham, chicken, Kielbasa and green onions. Return the pan to the oven and cook an additional 20 minutes or until the rice is tender but not overcooked.
Remove from oven. Add another tablespoon of butter, stir, cover pan and let sit for 5 minutes before serving.