Chicken and Sausage Jambalaya

INGREDIENTS

• 12 ounces applewood-smoked bacon, diced
• 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
• 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
• 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
• 1 1/2 pounds onions, chopped (4 to 5 cups)
• 2 large celery stalks, chopped
• 1 8-to 10-ounce red bell pepper, coarsely chopped
• 1 8-to 10-ounce green bell pepper, coarsely chopped
• 6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
• 2 tablespoons paprika
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chili powder
• 1/4 teaspoon (or more) cayenne pepper
• 3 10-ounce cans diced tomatoes and green chiles
• 2 1/2 cups beef broth
• 3 cups (19 to 20 ounces) long-grain white rice
• 8 green onions, chopped (about 2 cups)
• Chopped fresh Italian parsley