1/2 lb Bacon chopped
2 md Onions, chopped
1 tb Minced garlic
1 md Red pepper seeded, minced
2 c  Chopped tomatoes
Salt & pepper
1/2 ts Thyme
7    Drops of tabasco
1 1/2 c  Lon-grain white rice
2 c  Water
1 lb Shrimp shelled and cut into
Pieces
Minced fresh parsley for
Garnish

In a medium sized saucepan fry the bacon over medium heat until the bacon
is crisp. Remove it with a slotted spoon and drain on paper towels, leaving
its fat behind. cook the onions, stirring, in the fat until it softens; add
the garlicand red pepper and cook, stirring, until the red pepper beginsto
soften, 2-3 minutes. add the tomatoes, salt, lots of black pepper, the
thyme, and tabasco. Cook, stirring occasionally, until the tomatoes begin
to fall apart, 5-10 minutes. add the rice and water and stir. Bring to a
simmer, cover, and cook until the water is is just about absorbed, about 15
minutes. Stir in the shrimp, cover again, and cook until the shrimp turn
pink, 3-5 minutes. Garnishwith the reserved bacon and parsley and serve.

You can also use oysters, clams, scallops, and crawfish.