Southern Red Rice with Shrimp and Bacon

deepsouthdish.com

Maria Skinner

5 slices of bacon, chopped

½ cup of chopped onion

½ cup of chopped green bell pepper

½ cup of chopped celery

1 teaspoon of chopped garlic

2 (14.5 ounce) cans of diced tomatoes, undrained

1 (10 ounce) can of diced tomatoes with chilies (like Rotel), undrained

½ teaspoon granulated sugar

2 cups of uncooked long grain white rice

2-½ cups of chicken broth

½ tablespoon of Zatarain's Big & Zesty (big flake) Original Creole seasoning, or your favorite Cajun/Creole seasoning, or to taste

Couple dashes of hot pepper sauce

2 teaspoons chopped fresh thyme or to taste

½ tablespoon chopped fresh parsley or to taste, plus more for garnish

Kosher salt and freshly cracked black pepper, to taste

1 tablespoon of cooking oil

Old Bay seasoning, to taste

2 pounds of small, raw shrimp, peeled and deveined

1 tablespoon butter

Lemon wedges for the table, optional

Directions at deepsouthdish.com

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