1/2 Cup of thick-cut bacon, chopped
2 tablespoons olive oil
1 onion, diced
1/2 cup of smoked ham, chopped
2 red bell peppers, diced
4 garlic cloves, smashed and minced
2 cups of long-grain white rice, cooked
2 teaspoons of salt
1 teaspoon of ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon of crushed red pepper flakes
15 oz. can of diced fire roasted tomatoes
1&1/2 cups of low-sodium chicken broth
3 bay leaves
1 tablespoon of thyme
3 pounds of large shrimp
1/2 cup of green onions, chopped
Cook bacon in a Dutch oven over medium heat until crispy. Remove and drain on a paper towel. Add the olive oil to the same skillet and heat over medium until sizzling.
Add the onion, ham and cook until the onion is soft and the ham is light brown around the edges.
Add the bell pepper and cook until tender. Add the garlic and cook, stirring constantly for 1 minute.
Add the rice, the next 4 seasonings, and the tomatoes and cook for 1 minute.
Pour in just enough broth to moisten, add the bay leaves and thyme and stir.
Turn your heat up until bubbly. Scatter the shrimp and cover. Cook until thoroughly heated and serve. Garnish with green onions.
*original recipe from Sara Foster's Southern Kitchen
Questions? Email Julie Levanway.
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