Cajun Style Jambalaya

Fry bacon slices in dutch oven until it begins to turn crisp. Remove and reserve.

Brown chicken, a few pieces at a time, in pan drippings, turning to brown on all sides; remove and reserve; keep warm. Brown ham cubes and diced peppers in same pan; remove with slotted spoon and reserve.

Saute onion and garlic until soft in pan drippings, sprinkle in rice and cook, stirring constantly, until rice is evenly coated and begins to brown. Add tomatoes and liquid, chicken broth, salt and cayenne.

Bring to boiling. Put rice mixture in oven proof 12 cup capacity casserole with a cover. Arrange chicken, ham and diced pepper on rice; cover.

Bake in moderate oven, 375 degrees F for 50 minutes. Add shrimp; cover casserole; bake 10 minutes longer, until rice and chicken are tender and liquid is absorbed. Top with reserved bacon slices and chopped parsley.

Bake at 375 degrees F for 1 hour.