Try this Perlow recipe, or contribute your own.
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.
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