Recipe from Millie Peartree (NYT Cooking), Adapted by Judi Graber

NOTE: It makes a difference as to the sausage/bacon you use. Personally, I liked the spicy sausage versus bacon. Also the hot sauce, and even cajun seasoning will contribute a lot of heat and flavor. For me the recipe is perfect and I would not change anything.

• non-stick cooking spray
• 6 bacon slices and/or sausage (I used Bob Evans Zesty Hot which is what I had in the freezer, about 1/2 lb. ground)
• 1 medium sweet onion, chopped
• 2 celery ribs, chopped
• 1 large green bell pepper, chopped
• 1 tsp. kosher salt
• 2 large garlic cloves, minced
• 2 cups long-grain or Carolina gold rice (I used a basmati) rinsed until water runs clear
• 1 (14 oz.) can tomato puree (I used a 16 oz. bottle of puree)
• 1-1/2 cups chicken stock or water, plus more as needed (I used 1/2 cup more or so)
• 1 tbsp. hot sauce (I used Clark & Hopkins District Sauce, Washington, D.C. winner of Sofi Award 2024)
• 1 tsp. Cajun seasoning
• 1 tsp. granulated sugar
• 1/2 tsp. black pepper
• Pinch of ground cayenne
• parsley leaves to garnish

Heat oven to 350 degrees. Coat a 9×13-inch baking dish with cooking spray.

In a large skillet fry the bacon and or/sausage until done. Remove to drain leaving any fat behind. Crumble the bacon and or/sausage and set aside.

In the same skillet, add the onion, celery, bell pepper and 1 tsp. salt and saute until the onion is translucent, about 5 minutes. Add garlic and saute another minute.

Add the rinsed rice and stir and toast the rice for 30 seconds. Add the protein, tomato puree, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.

Bring the rice and vegetables to a boil, then reduce the heat and simmer for about 5 minutes. Taste and adjust any seasonings.

Transfer the ingredients to the greased baking dish. Cover with foil and bake until the rice is tender, about 40 to 50 minutes. Check the rice after 40 minutes to see if the liquid is absorbed and the rice is tender. Adjust stock if too dry or the rice is not done and cook a little longer. I did bake it 50+ minutes. Fluff with a fork before serving and garnish with parsley leaves.

Recipe by cookingwithauntjuju.com