Hank Williams Jr.'s Cajun Rice Casserole

Chop the bacon into small pieces and cook in a large skillet over medium-high heat until crispy, about 8-10 minutes. Remove the bacon and set aside, leaving about 2 tablespoons of bacon fat in the skillet.

Add the chopped onion to the bacon fat and sauté until softened and translucent, about 5 minutes. Stir in the garlic salt and onion salt.

Add the trimmed and diced okra to the skillet and cook for 5 minutes, stirring occasionally to coat with the fat and seasonings.

Pour in both cans of diced tomatoes with their juice and the can of Ro-tel tomatoes with green chiles. Stir well to combine.

Stir in the dried parsley flakes and the cooked bacon. Season with salt and pepper to taste.

Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld, stirring occasionally.

Meanwhile, cook the rice according to package directions in a separate pot until tender and the liquid is absorbed.

Combine the cooked rice with the tomato and okra mixture in the skillet, stirring gently to distribute the rice evenly throughout the sauce.

Transfer the casserole to a baking dish and bake, covered with foil, in a preheated 350°F oven for 15 minutes to blend the flavors and heat through.

Remove the foil and serve the casserole hot, spooning the tomato and okra mixture over the rice.