1/3 pkg. bacon
1 ring Polish sausage
1 boned chicken
1 med. white onion
1 green pepper
3 stalks celery
1/2 tbsp. minced garlic
1 can whole tomatoes
3 c. chicken broth
2 1/2 c. rice

SEASONING MIX:

1 tbsp. salt (Mrs. Dash)
1/2 - 1 tsp. cayenne pepper
3/4 tsp. white pepper
1 1/2 tsp. black pepper
1/2 tsp. oregano
1/2 - 1 tsp. thyme
2-3 bay leaves

Preheat oven to 350 degrees.

Cut bacon into 1/2" pieces across its length and cook in 5 quart skillet or oven proof pan over medium heat until approximately 3 or 4 tablespoons of oil are in the pan. Cut sausage into 1/4" rounds and put them in until the edges start to brown. Chop white onion, green pepper, and celery and cook in pan until onion is clear, stirring occasionally. Add the minced garlic, seasoning mix and the chicken cut into bite sized pieces, cook until chicken is opaque.

Chop and add the tomatoes with their sauce and cook an additional 2 or 3 minutes. Add the chicken broth and bring to a boil. Add the rice and stir until well mixed, allow to return to boil and remove from the heat. Cover the pan and bake in the oven for 20 to 30 minutes, shorter time for crunchy rice, longer for fully cooked.

Remove from the oven, stir and let cool for 10 minutes. Serve as a stew or in smaller quantities as an appetizer.

For spicier version, use Hot Louisiana style sausage, add shrimp, crab, tasso ham and go toward the high side on the cayenne.