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Cajun Scallops/Chicken

6 slices bacon
vegetable oil
1/4 cup hot pepper sauce
2 Tbsp. Dijon mustard
3 cloves garlic, minced
3 boneless chicken breasts, cut into bite sized pieces
or 2/3 pound shrimp, cleaned and deveined
or 2/3 pound scallops

1 tsp oregano
1 tsp chili powder
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper

Saute bacon until crisp. Set bacon aside. Combine bacon fat and
vegetable oil to make 1/3 cup. Heat oil/fat mixture, brown chicken.
Combine red pepper sauce and spices and add to chicken. Mix well
and add bacon. Simmer until chicken/scallops/shrimp is just done.
Serve over hot white rice.

Can make lighter by using only bacon grease. Can make less "hot"
by reducing red pepper sauce but make up the difference to 1/4 cup
by adding water. Can also reduce Dijon mustard and chili to "cool
off".

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