3 oz. salt pork
1 tbsp. parsley
1 garlic clove
1/4 c. green pepper
1/2 c. red onion
1/2 c. celery
1 bay leaf
1/4 tsp. salt
1/2 tsp. black pepper
1/2 c. white wine
1 1/2 c. water
3/4 c. rice
1/4 c. ketchup
2 sm. tomatoes
1 tbsp. hot pepper sauce
1 lb. shrimp

Cut salt pork in 1/2" cubes, fat and lean separated; skewer cubes of fat on toothpicks. Put in large, heavy skillet and cook over low heat, stirring constantly, until bottom of skillet has a thin coating of fat. Add dried parsley and finely chopped garlic. Toss pork until it is coated by herbs. Chop green pepper fine and add along with chopped onion and celery, bay leaf, salt and pepper. Toss mixture and cook over low heat about 5 minutes. Slowly pour in dry wine, stirring constantly. Add water, uncooked rice then all other ingredients except shrimp. Turn heat up slight and cook 5 minutes, stirring frequently. Reduce heat, add shrimp and cook about 10 minutes. When rice is done, the dish is ready. Remove skewered fat before serving. Makes 6 servings.