6 strips bacon, diced
3 single chicken breasts, skinless, boneless
1 tsp. liquid smoke
1 tsp. garlic
2 tbsp. file powder
1/2 tsp. pepper sauce
1 onion, sliced & cut in half
1 green peppers, cut into strips
1 red pepper, cut into strips
1 c. okra, sliced
1 c. kernel corn
1/2 c. smoked ham, cooked, sliced & cut into strips
1/2 lb. sausage links, cooked & cut into chunks
2 c. chicken broth
1/4 c. cornstarch
1/2 c. green onions & tops, sliced

1/2" x 1/2" x 1" pieces.

Pimiento may be substituted, but then add last.

Add green onions and tops, add bacon to wok and fry until crisp. Strain and set aside. To the bacon fat add the chicken pieces and stir fry until the chicken is white and firm. Add liquid smoke, garlic, cajun spice, file powder, pepper sauce, onions, green and red peppers, okra, corn, ham and cooked sausage pieces and most of the chicken broth. Simmer for 3 minutes. Add remaining chicken broth to the cornstarch and dissolve. Stir the cornstarch slurry into the stir fry and simmer until thickened. Serve on steamed rice. Garnish with crumbled chopped parsley and sliced green onions. Yield: 8 persons.