In a 12” Dutch oven, cook bacon over 14-16 coals until crisp. (10 minutes)
Remove bacon and set aside.

Sauté chicken , season with salt and cayenne pepper. Allow some pieces to stick to the bottom. (aprox 20 minutes)

Add sausage and stir fry an additional 10-15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Tilt the pot and ladle out all oil, except for one large cooking spoon. Add the onions, bell peppers and celery. Cook until soft.

Add the garlic toward the end of cooking the other veggies so it will not burn.
Add the rice and stir for 2 minutes to coat evenly.
Add the chicken stock and canned tomatoes.
Season to taste, using cayenne, Hot Louisiana Sauce, and Worcestershire Sauce.

Reduce the coals under the oven to approximately 8, cover and add 15-17 coals on the top can cook 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Take the Dutch oven off from all the heat and let stand, covered a few minutes. Remove bay leaves. Re-add the cooked bacon.