Sausage and Chicken Jambalaya

Name: Sausage and Chicken Jambalaya
Ingredients: 1 pound smoked bacon, diced; 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick half-moons; 1 pound andouille sausages, halved lengthwise, cut crosswise into 1/2-inch-thick half-moons; 1/2 pound tasso or smoked ham, cut into 1/2-inch cubes; 1 1/2 pounds onions, chopped (4 to 5 cups); 3 large celery stalks, chopped; 1 - 12 ounce package of baby-bella mushrooms, quartered; 2 - 15 ounce cans of red kidney beans, drained and rinsed; 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; 1 28 ounce can of diced tomatoes (we use fire roasted Muir Glen); 3 cups chicken broth; 3 cups long-grain white rice; 6 scallions, chopped; Chopped fresh cilantro for garnish