1 gal. canned whole tomatoes
2 lg. bell peppers
3 lg. onions
1/2 bunch celery, diced
1 clove garlic, crushed
Salt, to taste
Pepper, to taste
2 lbs. bacon
6 c. raw rice
Tabasco, to taste
Worcestershire sauce, to taste
2 hot pickled peppers, diced
Catsup, to taste
Food coloring, if desired

Saute first 5 ingredients. Add salt and pepper to taste. In another pan, fry bacon. Drain off most of grease; add bacon and whatever grease remains to first mixture. Cook rice according to directions until very dry. Add tomato mixture to rice; stir well. Add Tabasco and Worcestershire sauce to taste; add hot pickled peppers. Add catsup to taste. If more color is desired, add red food coloring. Cook uncovered until fairly dry, stirring occasionally. This red rice is usually served with fried deer livers and fried venison steaks, along with a tossed salad and hot garlic bread. Serves 30.

The bacon may be replaced with shrimp, and it makes an excellent shrimp perleau.