Cajun Jambalaya

(This recipe was adapted from a recipe that was featured in Bon Appetit's March Issue. This makes a lot...theres 3 of us and we had a ton of leftovers, so you might want to cut it in half. I will definitely cut it in half next time!)

Cajun Jambalaya

Ingredients

• 12 ounces bacon, diced
• 4 smoked sausages, halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
• 4 andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
• 1/2 smoked ham, cut into 1/2-inch cubes
• 1 large yellow onion, chopped
• 2 large celery stalks, chopped
• 1 red bell pepper, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 3 skinless boneless chicken breasts, cut into 1- to 1 1/2-inch pieces
• 2 tablespoons paprika
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chili powder
• 1/4 teaspoon (or more) cayenne pepper
• 3 10-ounce cans diced tomatoes and green chiles
• 2 1/2 cups beef broth
• 3 cups (19 to 20 ounces) long-grain white rice ( I used brown rice, so it had to cook longer)
• 8 green onions, chopped (about 2 cups)
• Chopped fresh Italian parsley

Directions:

• Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and ham. Sauté until meats start to brown, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
• Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve. Garnish with Crystal hot sauce, if desired.