| Ingredient | ULF # | Portion |
|---|---|---|
| Jones Dairy Farm Fully Cooked Extra Thick Cherrywood Bacon | 562103 | 12 slices, chopped |
| Jones Dairy Farm All Natural Ground Pork Sausage | 581434 | 1 pound |
| Capital City Fruit Jumbo Yellow Onions | 138750 | 2 cups, chopped |
| ProAct Celery | 127621 | 2 cups, sliced |
| ProAct Green Bell Pepper | 129720 | 2 each, diced |
| ProAct Red Bell Peppers | 129809 | 2 each, diced |
| J & B Boneless, Skinless Chicken Thighs | 673243 | 1 1/2 pounds, cut into 1-inch pieces |
| Baron Spices Cajun Seasoning | 290810 | 2 Tbsp. |
| Baron Spices Cayenne Pepper | 280918 | 1 tsp. |
| Baron Spices Ground Thyme Herb | 280952 | 1 Tbsp. |
| Diced Petite Tomatoes | 230110 | 28 oz., with juices |
| Chef's Elite Low Sodium NAMSG Chicken Base (GF) | 294310 | 4 cups, prepared to broth |
| Parboiled Brown Rice | 381545 | 2 cups, cooked |
| ProAct Fresh Parsley | 129388 | Garnish |
| Huy Fong Sriracha Hot Chili Sauce | 237290 | Garnish |
Cook bacon in large saucepan or stockpot over medium heat until bacon is crisp. Use a slotted spoon to transfer bacon to bowl and set aside. Pour off drippings from pan.
Crumble sausage into pan, and season with 1/2 of Cajun seasoning, cayenne pepper and thyme. Cook until lightly browned, stirring occasionally. Add onion, celery and bell peppers and cook and stir for 5 minutes. Add chicken to pan and sprinkle remainder of seasonings over chicken. Cook until browned, 5 minutes, stirring occasionally.
Add tomatoes and broth and bring to boil over high heat. Reduce heat and simmer uncovered until chicken is cooked through, about 10 minutes. Stir in rice and simmer 5 minutes. Stir in reserved cooked bacon and ladle into shallow bowls. Garnish with parsley and serve with hot pepper sauce.
