Bayou Risotto

This is a recipe that I cut out of the Dallas Morning News on Thursday, August 14, 1986...no eidetic memory, here...the date's on the corner of the clipping.  The recipe is really pretty simple and totally delicious.  It's great for a dinner party or just for two - with plenty of leftovers the next day.

What you'll need:

6 slices of bacon, diced (I usually use big thick-slice smoked bacon)

1 cup of uncooked rice

3/4 cup chopped yellow onion

2 medium garlic cloves, crushed and minced

1 14 oz can chicken broth (you might need a second can - just in case)

1/2 cup chopped green bell pepper

1/2 tsp coarse black pepper

Hot pepper sauce, to taste (Texas Pete's or Louisiana Sunshine)

1 cup frozen whole okra, thawed, drained and cut into inch-long bits (discard stems and tips)

2 Roma tomatoes, seeded and diced

1 lb of cooked, cleaned shrimp (tails removed)

Here's what you do:

Cook bacon in large saucepan or stew pot (something with a lid) until crisp and golden.  Add rice, onion and garlic.  Cook over medium-high heat, stirring frequently, 3-4 minutes or until rice is translucent and onion is tender.

Add enough water to broth to make 2 1/2 cups; add to saucepan with green pepper, black pepper and hot pepper sauce.  Bring to a boil.  Reduce heat and cover tightly, simmering for about 20 minutes.   Check on the rice at about the 15 minute mark.  If the mixture is getting sticky, just add more liquid - I usually have to pop open another can of chicken broth and add about half of it.

When the rice is just tender, stir in the okra, shrimp, and tomato.  Remove from heat and let stand, covered, until the rest of the liquid is absorbed...about 5-8 minutes.

Makes about 6 servings.

YUM!!!