A Lowcountry dish with some of our familiar Deep South elements, and similar in some ways to our jambalaya, with a touch of flavor akin to a Spanish rice.
Southern Red Rice with Shrimp and Bacon
This is one of The Cajun's favorite rice dishes and it's really easy to make.
It's a Carolina dish with a bit of my own Deep South flare and similar in some ways to our jambalaya with a touch of flavor akin to a Spanish rice.
My version contains some of our familiar Deep South elements, like Creole seasoning, hot sauce, and what else but the Trinity of Deep South cooking, plus the addition of one of our favorite southern seasonings - bacon.
Some people prepare this dish stovetop, but I like the oven method, because to me it's a whole different texture and flavor level. But it's hot outside, so either way will work if you don't want to crank up the oven. You can also omit the shrimp if you like.
Rather than stirring the shrimp into the rice near the end of cooking, I just give them a quick stir fry in oil and then toss them in some butter for extra richness, before spooning them over the red rice.
Here's how to make it.
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