Carolina Gold Pilau with Shrimp

1. 1

   In a large, heavy casserole, cook the bacon in the olive oil over moderately high heat until crisp, about 5 minutes.

2. 2

   Using a slotted spoon, remove the bacon; reserve it for another use.

3. 3

   Add the onion, garlic, bay leaf, thyme sprig and crushed red pepper to the casserole and cook over moderately low heat, stirring, until the onion is softened, about 5 minutes.

4. 4

   Add the chicken stock and 1 1/2 teaspoons of salt and bring to a boil.

5. 5

   Add the rice and return to a boil, stirring.

6. 6

   Cover and cook over low heat until the rice is barely tender and still quite soupy, about 12 minutes.

7. 7

   Add the tomato and okra to the casserole and cook until it is just tender, about 4 minutes.

8. 8

   Add the shrimp and cook until pink and curled, 3 to 4 minutes; the rice should still be a little bit soupy.

9. 9

   Discard the thyme sprig and bay leaf and remove from the heat.

10. 10

    Stir in the parsley and butter and serve, passing hot sauce on the side.

* Per serving · 4 servings · Values may vary.