Turkey Bacon and Chicken Andouille Jambalaya

Melt the butter in a 3 to 4 quart saucepan or dutch oven (w/ lid) over medium high heat. Add the turkey bacon and cook, stirring frequently, until the meat starts to brown, about 3 minutes. Add the chicken sausage and continue cooking, stirring frequently and scraping the pan bottom well, until the sausage is browned, about 3 to 5 minutes. Stir in ½ cup each of the onions, celery, and bell peppers, then clear a spot in the middle of the pan and spoon out the garlic on the open surface of the pan. As soon as you can smell the garlic cooking, quickly stir it in to the vegetables and meat. Stir in the cajun seasoning and mix well. Cook the mixture while stirring constantly 5 to 8 minutes, looking for the vegetables to become tender. Stir in the tomato sauce and cook, stirring often, for 1 minute. Stir in the remaining onions, celery, and bell peppers and the tomatoes. Add the stock and rice. Taste sauce for seasoning, and optionally add the hot pepper sauce to taste. Bring to a boil then reduce heat to low. Cover at a low simmer until the stock is absorbed and the rice is cooked, about 20 minutes, stirring and checking the pot bottom at least every 5 minutes. If all the liquid is absorbed and the rice still seems a little hard, add up to 1/2 cup water and simmer another 5 mins. Let sit for 5 minutes before serving. Sprinkle on chopped green onions or scallions. Should yield about 8 cups, with 1 cup per serving. "Restaurant" portion would be around 2 cups for the original recipe's 4 servings.