Jambalaya

3 cups water
2 cans diced tomatoes (with juice)
1 cup chicken stock
2 cups uncooked white rice
1/2 cup chopped celery
1/4 lb uncooked bacon (chopped)
2 tbsp olive oil
1 keilbasa sausage sliced
2 tsp Tabasco
2 carrots diced
1 onion chopped
3 cloves garlic, minced
1/4 cup White wine
In large pot on med-high heat place oil, bacon, and sausage. Crisp bacon and brown the sausage. Add onions, garlic, celery, and carrot. Cook over med heat till tender. Deglaze pan with white wine. Add water, tabasco, chicken stock, and tomatoes (with juice), return to med-high and bring to boil. Add rice. Cook over medium heat till rice is tender and water has cooked down. Serve.