Ingredients
- 4 thick slices of bacon, cut into 1-inch pieces
- 1 lb sausage, such as kielbasa or Italian, sliced diagonally
- 2 bell peppers, 1 red and 1 green, diced
- 2 celery ribs, sliced
- 1 large onion, chopped
- 1 jalapeno, seeded and diced
- 2 cloves of garlic, minced
- 2 tbsp. of Old Bay
- 1 tbsp. Herbs de Provence, crushed
- Salt and Pepper to taste
- 1 bay leaf
- 2 tbsp. of tomato paste
- 2 c long-grain white rice
- 29 oz can fire-roasted tomatoes
- 3 c chicken stock
- 1 1/2 lb of medium shrimp, peeled and deveined
Instructions
- Preheat the oven to 350 degrees. In a dutch oven, fry the bacon pieces until brown, remove from the pan to drain on paper towels and set aside. In the rendered bacon fat, sear the sausage cooking on all sides, then scoop them out and set aside. Add the bell and jalapeno peppers, celery, onion, and garlic and stir until fragrant and softened, about 5 minutes. Stir in the seasonings, Old Bay, Herbs de Provence, salt and pepper. Add the tomato paste and rice, and stir to toast the rice for 2 minutes. Add tomatoes and return bacon and sausage to the pot. Add the chicken stock and bay leaf. Cover the pot with a lid and bring the mixture to a boil. Place the pot in the oven and bake for 25 minutes.
- Season shrimp with Old Bay. Remove the pot from the oven and tuck the shrimp into the rice mixture. Place the lid back on the pot and return to the oven to bake until the stock has been absorbed and the rice is tender and moist, 20 – 25 minutes.