Red Rice with Shrimp and Bacon is full of tomato flavor and spices. With shrimp added, this popular southern side dish becomes a filling main dish.
This recipe is plenty smoky and a little spicy. One quarter cup of tomato paste and 2 cans of fire-roasted diced tomatoes give it an intense tomato flavor.
What is Red Rice with Shrimp and Bacon?
Red Rice has been around for nearly 300 years. It originated in the rice growing regions of South Carolina and Georgia. It can either be cooked on the stove or in the oven. There are as many ways to make Red Rice as their are cooks in the south, but it always contains white rice, tomatoes, and some type of meat. Usually bacon or sausage.
Red Rice is typically made with Carolina Gold Rice, a rice that was widely grown in the South Carolina low country from the 1700s to the Civil War. It nearly became extinct but was revived in the 1980s. You can order Carolina Gold Rice online or substitute with any long grain rice.
This coastal carolina southern meal is very similar to jambalaya and every bit as delicious.
More Shrimp Recipes
- 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
- In a Dutch oven, cook bacon until crisp. Remove bacon with a slotted spoon and set aside.
- Add onion, green pepper, and celery to the bacon grease. Cook for 5 minutes, stirring occasionally.
- Add garlic and cook 1 more minute.
- 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.
- 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.
- Add shrimp and stir them in. Cook for about 5 minutes with lid on, stirring occasionally.
- Sprinkle with parsley and bacon and serve.
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