6 slices diced bacon
1 lb. skinless chicken breast (cut in 1/2 inch cubes)
2 c. chopped yellow, red or green pepper
1/2 c. julienne cut carrots
5 cloves minced garlic
1 (14 1/2 oz.) can stewed tomatoes (undrained)
1 (14 1/2 oz.) can chicken broth
2 c. converted raw rice
1 lb. diagonally sliced sausage (hot link or reg.)
1 lb. deveined, peeled, cooked shrimp
2 tsp. salt
1 tsp. pepper
1 c. frozen sliced okra, thawed
2 1/2 c. chopped onion
1/2 c. sliced celery
2 (15 oz.) cans tomato sauce
1 lb. cubed ham steak
2 tsp. thyme
1 tsp. chili powder
Hot sauce to taste
1/2 c. fresh, minced parsley

Fry bacon until crisp then add chicken until no longer pink. Remove meat and set aside.

Saute onions, peppers, carrots, celery and garlic in hot drippings until crisp and tender. Add tomato sauce, stewed tomatoes, broth and rice. Stir well.

Add remaining ingredients, except okra and parsley. Bring to a boil and simmer covered 45-50 minutes or until rice is cooked. Stir in okra and parsley, heat through. Season to taste with hot sauce. (Add 1 cup of mushrooms, if desired.)