1 can pigeon peas
2 c. raw rice
1 can stewed tomatoes
2 bay leaves
1 tsp. thyme
1 tsp. oregano
1/2 c. chopped green pepper
1/2 - 3/4 c. chopped onion
2-3 slices bacon (or salt pork)
1/2 - 1 lb. shrimp, shelled and deveined
1/2 - 1 lb. conch strips or chopped (marinate in lemon juice)
Salt and pepper
Sausage (optional)

Cut bacon to bite size pieces. Fry to tender 3 tablespoons of bacon drippings. Don't fry bacon hard. Add onions and saute until translucent. Add peppers and cook until soft. Add rice and stir until rice is covered with bacon drippings and slightly cooked. Add tomatoes plus juice, herbs and seasonings. Add enough water to cover rice.

Bring to boil then lower to simmer and cover. Cook for 15 minutes. Add conch and shrimp. Stir. Cover and continue simmering for another 10 minutes. Check rice. Continue cooking until water is absorbed. Adjust seasonings. Serve as main dish.