Jambalaya

• 6 slices bacon, diced
• 1 lb. chicken breasts, diced
• 2 1/2 c. chopped onion
• 2 c. chopped bell peppers
• 1/2 c. julienne carrots
• 1/2 c. sliced celery
• 5 cloves garlic, minced
• 2 (15 oz.) cans tomato sauce
• 1 c. sliced okra (frozen)
• 1/2 c. parsley (fresh)
• Louisiana hot sauce
• 1 (14 1/2 oz.) can tomatoes (undrained)
• 1 (14 1/2 oz.) can chicken broth
• 2 c. raw rice
• 1 lb. cubed ham
• 1 lb. diagonally sliced smoked sausage
• 2 tsp. thyme
• 2 tsp. salt
• 1 tsp. chili powder
• 1/2 tsp. pepper

1. In Dutch oven, fry bacon until crisp; add chicken.
2. Cook until no longer pink.
3. Remove meat; set aside.
4. Saute onions, pepper, carrots, celery and garlic in hot drippings until crisp-tender. Add tomato sauce, tomatoes, broth and rice.
5. Stir well.
6. Add remaining ingredients, except okra and parsley.
7. Bring to a boil. Simmer, covered, for 45 to 50 minutes or until rice is cooked. Stir in okra and parsley; heat through.
8. Season to taste with hot sauce.

bacon, chicken breasts, onion, bell peppers, julienne carrots, celery, garlic, tomato sauce, okra, parsley, hot sauce, tomatoes, chicken broth, rice, ham, sausage, thyme, salt, chili powder, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576509 (may not work)