In a medium-size skillet, heat the peanut oil over moderately low heat, then add the onion, celery, and garlic and cook for 5 minutes, stirring. Transfer the sauted vegetables to the blender or food processor, add another cup of stock, reduce to a puree, and scrape the mixture into a large, heavy saucepan over moderate heat. Add the flour paste to the vegetable puree, stir, and cook for 5 minutes, stirring. Add the remaining 3 cups stock, the strained peanut mixture, tomato sauce, Worcestershire, and Tabasco, season with salt and pepper, stir well, and continue to cook till the soup is velvety smooth, about 5 minutes. Serves 6 to 8.
Red rice is really just a tomato pilau.
Lowcountry cooking expert, John Martin Taylor, suggests resisting the urge to stir the rice with a spoon while it's steaming, instead fluff it with a fork when ready to serve and you'll find each grain will be separate. Cut the bacon into small pieces and fry until crisp in a large skillet or saucepan that has a tight-fitting lid. Remove the bacon and reserve for garnish. Add the rice and saut over medium-high heat, stirring constantly. Add the tomatoes and continue to saut until most of the liquid has evaporated.