Baked Jambalaya

2 slices bacon, cut into 1 inch pieces
1/2 C. chopped celery
1/2 C. bell pepper, chopped
3 green onions, sliced
6 oz. chicken breast, cut into bite size pieces
1/4 lb. cooked ham, diced (1-1/2 C.)
1/4 lb. cooked kielbasa, halved lengthwise, sliced
1 (14.5oz) can crushed tomatoes, undrained
1 (14.5oz) can beef or pork broth
1/2 C. water
1 tsp. chopped fresh thyme
1 tsp. dried Cajun seasoning
3/4 C. uncooked regular long-grain white rice

1. Heat oven to 375 degrees.

2. Cook bacon in large cast iron pan or other oven safe pan over medium-high heat for 5 minutes or until crisp, stirring frequently.  Remove bacon from saucepan; drain on paper towel.

3. To drippings in the saucepan, add chicken.  Cook until chicken is done on all sides.  Add the celery, bell peppers and onions; cook over medium heat for 5 minutes or until vegetables are tender, stirring occasionally.  Add ham, kielbasa, tomatoes, broth, water, thyme and Cajun seasoning; mix well.  Bring to boil; stir in rice and cooked bacon.  Cover pan and place in preheated oven.

4. Bake at 375 for 30-40 minutes or until rice is tender.  Uncover; stir before serving.  If desired, garnish with additional fresh thyme. 

** increase water to 3/4 cup if using brown rice