In a cold large bottomed pot, add Bacon, turn heat to medium high, sauté for 5 minutes. Add the Gypsy Kielbasa, sauté for 5 minutes, stirring occasionally. Add the Onions, and Chili Pepper, sauté for 5 minutes. Add in the Bell Peppers, Celery, and Seasoning, mix well.
Reduce heat to medium. Add Butter allow to melt. Stir well and continue cooking until mixture is brown,10 minutes.
Make a well in centre of pot, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well. Scrap the bottom of the pan to prevent mixture from sticking. Stir in the Rice and cook an additional 5 minutes.
Add the Chicken Stock, stirring well. Bring mixture to a boil, then reduce heat, cover, simmer for 60 minutes. Remove from heat, let sit for 15 minutes.