Red Rice with Shrimp and Bacon

Ingredients

• 6 slices bacon,, chopped
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 garlic cloves,, minced
• 1/4 cup tomato paste
• 2 (14.5-ounce) cans fire-roasted diced tomatoes,, undrained
• 1 tablespoon packed light brown sugar
• 1 tablespoon apple cider vinegar
• 2 teaspoons hot sauce
• 1 teaspoon creole seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 1/2 teaspoon salt
• 1 1/2 cups uncooked long grain rice
• 1 1/4 to 1 1/2 cups chicken broth
• 1 pound medium to large shrimp, peeled and deveined
• chopped parsley

Steps

1. 1

   In a Dutch oven, cook bacon until crisp. Remove bacon with a slotted spoon and set aside.

2. 2

   Add onion, green pepper, and celery to the bacon grease. Cook for 5 minutes, stirring occasionally.

3. 3

   Add garlic and cook 1 more minute.

4. 4

   Add tomato paste, diced tomatoes, brown sugar, vinegar, hot sauce, creole seasoning, thyme, paprika, bay leaf, salt, rice, and 1 1/4 cups chicken broth.

5. 5

   Stir to mix everything and place lid on. Reduce heat to medium-low and simmer for 20 minutes. If needed (rice is still crunchy and their is no more liquid), add a little more chicken broth and cook with lid on for a few more minutes.

6. 6

   Add shrimp and stir them in. Cook for about 5 minutes with lid on, stirring occasionally.

7. 7

   Sprinkle with parsley and bacon and serve.