In the South, this dish is called Limping Susan. To make the version known as Hoppin' John, add cooked black-eyed peas.
Recipe information
Yield
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
Preparation
Step 1
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon.
Step 2
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.
