I found this recipe over 30 years ago in an advertisement for Trappey's Red Devil Sauce. been making it ever since.
2 cans red kidney beans -- rinsed and drained
1 - 12 oz can V-8® vegetable juice -- spicy-hot
1 tablespoon Worcestershire sauce
1 tablespoons Trappeys Red Devil Sauce
1 teaspoon Cajun seasoning --(Emiril's or Tony Chasherie"s)
1 beef bouillon cubes
1 chicken bouillon cube
2 cups ham -- diced
1/2 cup celery -- diced
1 medium onion -- diced
1 medium bell pepper -- diced
3 cloves garlic -- minced
1 cups dry rice -- prepared as directed
Mix all ingredienta together except rice. Cook covered on low heat for about 4 hours. The longer you cook the better it tastes. Serve over cooked rice.
