Cajun Shrimp and Cheesy Rice with Cornbread Swirls and Bacon Jam

This hearty Southern-inspired dish brings together tender shrimp, creamy arborio rice and a rich, spicy tomato broth for a truly satisfying meal. The shrimp are seasoned with Cajun spices and smoked paprika, then simmered with fresh tomatoes and onions to create a light yet flavorful stew. The rice is cooked until lusciously creamy, then blended with cheddar cheese for extra richness.

On the side, buttery cornbread swirls are baked until golden and perfect for dipping into the stew or slathering with the sweet-savory bacon jam made from crispy bacon and red pepper jam. Finished with a sprinkle of fresh scallions, this dish is a celebration of spring flavors and Southern comfort.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

11 ounce Pillsbury Cornbread SwirlsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

3 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange cornbread swirls on the sheet and bake according to package directions (about 10-12 minutes) until golden. Set aside.
2. While cornbread bakes, dice the onion and tomatoes. Thinly slice scallions, separating white and green parts. Cut bacon into small pieces.
3. In a medium pot, heat 2 teaspoons cooking oil over medium heat. Add bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside. Leave about 1 tablespoon drippings in the pot.
4. Add red pepper jam and 1 tablespoon water to the pot with bacon drippings. Stir and cook over low heat for 1-2 minutes until combined. Return bacon to the pot and stir to coat. Remove from heat and set bacon jam aside.
5. In a large skillet or pot, heat 2 tablespoons cooking oil over medium-high heat. Add onion and cook until softened, about 3 minutes. Add tomato paste, Cajun spice blend, smoked paprika, garlic powder and a pinch of salt and pepper. Cook, stirring, for 1 minute until fragrant.
6. Add diced tomatoes, chicken stock concentrates, cream sauce base and 1 cup water. Bring to a simmer. Add arborio rice and stir. Reduce heat to low, cover and cook for 15-18 minutes, stirring occasionally, until rice is tender and creamy. If needed, add a splash of water to keep it loose.
7. While rice cooks, pat shrimp dry with paper towels. Season with a pinch of salt and pepper. In a separate skillet, heat 2 tablespoons cooking oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
8. When rice is done, stir in cheddar cheese and butter until melted and creamy. Season with salt and pepper to taste.
9. To serve, spoon cheesy rice into bowls. Top with cooked shrimp and a generous spoonful of bacon jam. Garnish with sliced scallions (white and green parts). Serve with cornbread swirls on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for its creamy texture, but you can substitute with another short-grain rice like carnaroli or even long-grain if you prefer a less creamy result.

How do I store leftovers?

Store leftover shrimp, rice and bacon jam separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dish without bacon?

Yes, you can omit the bacon and simply use the red pepper jam as a glaze or skip the jam entirely. The dish will still be flavorful.