Ingredients
5-6 slices of thick-cut bacon, cut into ½ inch pieces.
1 sweet onion, diced
1 clove garlic, minced
14.5 oz fire-roasted, diced tomatoes
2 cups rice, uncooked
3 cups vegetable stock or water
¼ t crushed red pepper
Salt
1 cup okra, trimmed and cut into ½ inch pieces
1 pound shrimp, peeled and deveined
Directions
In deep, heavy skillet or Dutch oven, saute bacon over medium-high heat until crispy. Remove with a slotted spoon and set aside. Reduce temperature to medium. To the same pot, add onion, and saute until soft. Add garlic, and saute another minute. Add tomatoes and rice and stir until all ingredients are combined.
Add stock and red pepper and salt. Stir and bring to a low boil. Reduce to simmer, cover and cook until nearly all liquid is absorbed (about 25 minutes). Add okra and cook 5 minutes. Add bacon and shrimp. Cook until shrimp is pink (about 3 minutes). Stir mixture, then transfer to a serving bowl. Garnish with parsley.