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Total Time
40mins
Prep 10 mins
Cook 30 mins

another lowcountry favorite

Ingredients Nutrition

Directions

  1. in large pot fry bacon over medium heat.
  2. drain and set aside for later.
  3. pour off all but 3 Tbsp of fat.
  4. add onions to hot bacon grease.
  5. cook for 3 minutes.
  6. add the rice, 2 1/4 c of broth, tomatoes with juice, lemon juice, worcestershire and spices. lower to simmer, cover and cook for 20 minutes.
  7. Stir in the bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more broth if the rice seems to be drying out.
  8. Stir the bog with a fork, taste for seasoning, sprinkle the parsley on top, and serve immediately.
Most Helpful

I changed the recipe for us. I used 2 cups water and 1 TBS chicken bouillon, 2 cups minute rice, and left out the tomatoes. Also added a good splash of hoy sauce and used pre-cooked shrimp. Turned out excellent. The only change I would make is to make more.