In the South, this dish is called Limping Susan. To make the version known as Hoppin’ John, add cooked black-eyed peas.

6 side-dish servings.

INGREDIENTS

  • 6 slices bacon

  • 1 1/2 cups frozen, sliced okra, thawed

  • 3 celery stalks, chopped
  • 1 large onion, chopped
  • 1 15- to 16-ounce can diced tomatoes
  • 2 cups cooked white rice
  • cayenne pepper
  • worcestershire sauce

    DIRECTIONS

    Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon.

    Pour off all but 2 tablespoons drippings from skillet. Add okra, celery and onion to skillet. Increase heat to medium-high; sauté until vegetables are almost tender, about 8 minutes. Mix in tomatoes with their juices, rice and bacon. Simmer until most liquid is absorbed, about 2 minutes. Season with cayenne pepper, Worcestershire sauce, salt and pepper.