4 slices of bacon
1 cup sausage, sliced or crumbled
2 chicken breasts
1/2 cup chopped celery
1 cup chopped onions
1/2 cup chopped carrots
4 cloves garlic, minced
1 cup artichoke hearts sliced into bite-sized pieces
1 cup black olives
4 cups uncooked long grain rice
6 cups water
1 14 oz. diced tomatoes
1/2 teaspoon saffron threads
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
salt and pepper to taste
Cut up 4 slices of bacon and brown in a large pot. Remove and set aside. Add the sausage, brown it, remove and set aside. Do the same with the chicken. Remove all but 1 tablespoon of the fat from the meats, then add the chopped celery, onions, carrots & garlic and saute until wilted.
When the vegetables are wilted, add 2 to 3 tablespoons olive oil, then add the rice and saute until rice is lightly browned.
Add the diced tomatoes, giving them a rough chop with your spoon, then add the water and bring to boil. Add 1/2 (or more) teaspoon saffron to the pot, oregano, cumin, salt and pepper. When the liquid comes to a full boil, turn the heat to low, cover and cook for 30 minutes.
After 30 minutes, put the cooked meats, olives, artichoke hearts and shrimp on top of the rice, cover again and steam for 20 more minutes or until the shrimp is curled and pink and the rice is done. Turn the heat off and let the rice steam for 10 minutes. Mix what's cooking on the top into the rice before serving.