6 slices bacon, diced
1 lb. skinless chicken breast fillets, cut in 1/2" cubes
2 1/2 c. chopped onions
2 c. chopped yellow, red or green bell peppers
1/2 c. each: julienne cut carrots & sliced celery
5 cloves garlic, minced
2 (15 oz.) can Hunt's tomato sauce
1 (14 1/2 oz.) can Hunt's stewed tomatoes, undrained
1 (14 1/2 oz.) can chicken broth
2 c. converted raw rice
1 lb. each: cubed ham steak, diagonally sliced hot link deveined & peeled cooked shrimp
2 tsp. each thyme & salt
1 tsp. Gebhardt Chili Powder
1/2 tsp. pepper
1 c. frozen sliced okra, thawed
1/2 c. minced fresh parsley

In Dutch oven, fry bacon until crisp; add chicken and cook until no longer pink. Remove meat; set aside. Saute onions, peppers, carrots, celery and garlic in hot drippings until crisp tender. Add tomato sauce, stewed tomatoes, broth and rice; stir well. Add remaining ingredients except okra and parsley. Bring to boil; simmer, covered 45 to 50 minutes or until rice is cooked. Stir in okra and parsley; heat through. Season to taste with hot sauce. Makes 8 to 10 servings.