Jambalaya - cooking recipe

Ingredients

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

Preparation

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