Recipe by Fauve
A Cajun version of the Southern traditional New Year's Day dish. Zesty, rich and filling!
Top Review by Diane S
I made this recipe as stated. It turned out great. If you like a spicier version. Add alittle more tabasco sauce. The only thing I did different was I used my nonstick saucepan to bake it in. Thanks again Fauve for an excellent recipe.
- 3 -4 slices bacon
- 1 cup uncooked rice
- 1⁄2 cup water
- 1 (11 1/2 ounce) can tomato juice
- 1 (12 ounce) can stewed tomatoes
- 1⁄2 cup chopped onion
- 1 teaspoon salt
- 1⁄2 teaspoon celery salt
- 1 teaspoon cajun spices (more or less to taste) or 1 teaspoon dry rub seasonings (more or less to taste)
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon Tabasco sauce (more or less to taste)
- 2 tablespoons bacon drippings or 2 tablespoons butter, cut into pieces
- 1 (15 ounce) can black-eyed peas, undrained
Directions See How It's Made
- Fry bacon, drain on paper toweling; crumble and set aside.
- Reserve 2 tablespoons grease.
- In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
- Pour into a 2 quart buttered casserole; cover tightly.
- Bake at 350* for 1 hour.
- Uncover, stir and toss lightly with black-eyed peas.
- Top with crumbled bacon pieces.
- Cover and bake for about 30 more minutes.
- Garnish with parsley, if desired.