Monday, June 14, 2010

Southern Red Rice with Shrimp and Bacon

Similar to Spanish rice, red rice is a blend of vegetables, tomatoes, rice and of course for us along the Gulf Coast, our sweet, Gulf-fresh shrimp.

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.

It's going to surprise a few of you that I'm not using my familiar and favorite Slap Ya Mama seasoning here. Well, I do actually keep a variety of Creole and Cajun seasonings in my pantry and one of my favorites is this Zatarain's Big & Zesty mix because, as you see here, it's a big flake seasoning, rather than a fine grind like Slap Ya Mama. It works really well here, but of course, use what you have, keeping in mind that if you're using a finer grind of seasoning, you'll probably want to use less.


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.

Recipe: Southern Red Rice with Shrimp and Bacon

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 45 min | Yield: About 6 to 8 servings

Ingredients
  • 5 slices of bacon, chopped
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped green bell pepper
  • 1/2 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
  • 1/2 teaspoon granulated sugar
  • 2 cups of uncooked long grain white rice
  • 2-1/2 cups of chicken broth
  • 1/2 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
  • 1/2 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
Instructions

Preheat the oven to 350 degrees F. Use kitchen shears to cut bacon directly into a large Dutch oven and cook over medium high heat until slightly crispy. Remove with a slotted spoon to a paper towel to drain. To the rendered fat, add the onion, bell pepper and celery. Cook over medium heat until tender; add the garlic and cook another minute.

Stir in the tomatoes, with their liquid, and the sugar; bring to a boil. Add the rice and the chicken broth, return to a boil, reduce heat, cover and simmer for 10 minutes. Remove from heat and add the Creole seasoning, hot sauce, thyme and parsley, and the cooked bacon; stir. Taste the broth and add salt and pepper to taste. Stir, cover and transfer to the preheated oven. Bake at 350 degrees F for about 45 minutes to an hour, or until liquid is absorbed and rice is tender.

Remove from oven and let stand covered. Heat canola in a skillet over high heat. Sprinkle the shrimp with Old Bay, add to the hot oil and stir fry quickly, stirring constantly, just until shrimp turn pink and are no longer translucent. Add butter and toss. Fluff rice with a fork and toss with shrimp, or simply spoon red rice onto the plate and top each serving with a serving of shrimp, including some of the pan juices from the shrimp. Garnish with chopped parsley, if desired and serve with lemon wedges.

Cook's Notes: May also use a 3.5 quart baking dish for baking. Spray with non-stick spray, prepare ingredients in a skillet, cover tightly with several and transfer to bake. I think the texture is better baked, however you may also cook this completely on the stovetop for approximately 20 to 25 minutes.

For a Southwestern Flair: Add 1 teaspoon of cumin and 1/2 tablespoon of chili powder.

Make it Mexican: Add one small hot chile, like a serrano or jalapeno, seeded, ribs removed, and finely chopped.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Spicy Rice and Corn Casserole
Cajun Dirty Rice
Cajun Shrimp Pilaf
Step by Step Pork Fried Rice

Posted by on June 14, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
.

Bookmark and Share

10 comments:

  1. Well, darn, I guess I can take the sticky note to enter the contest, off of my monitor! So, now what...do you get to eat all the stuff??

    ReplyDelete
  2. holy, moly, mary, i'm making this this weekend!
    anne
    www.anniebakes.net

    ReplyDelete
  3. You say shrimp, and I'm in. Love your suggestions for doing it up Southwest style. I always love a hit of smoky cumin. Stopping by from SITS!

    ReplyDelete
  4. Oh my lord, that looks and sounds drop dead delicious, Mary. That kick of RoTel would be perfect in this.

    ReplyDelete
  5. OMG I can see why this is your hubby's favorites! You know I love Ro*tel. In fact, I added a can, lime flavored, to my corn tonight!

    ReplyDelete
  6. The shrimp look wonderful, Mary. I'm looking forward to seeing the Rotel recipes. I'm sure they'll all be great. Have a wonderful day. Blessings...Mary

    ReplyDelete
  7. I made this last night for supper, along w/a garden salad, it was most delicious Mary.

    ReplyDelete
  8. Pam! I wish you would have entered, but at least maybe you can get a few ideas from the recipes that were submitted.

    Enjoy Annie!

    I hear ya thezest - we are shrimp lovers in this household for sure!

    Hope you try it Chris! I can see this on The Egg.

    Oooo Kathy, bet that corn was good.

    Mary there were some fantastic recipes submitted. Hope you check the finalists out and vote!

    Thanks Tracey!! I'm so glad y'all enjoyed it. Thank you so much for taking the time to come back and share that. Means the world to me!! HUGS!!

    ReplyDelete
  9. Can I substitute chicken stock with shrimp stock?

    ReplyDelete
  10. Hi Jennifer, probably. Or veggie stock would probably work to keep it a little less strong.

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails