• 4 cups cooked long grain white rice
• 1 pound thick-sliced smoked bacon, cut into 1/2" pieces
• 6 tablespoons all-purpose flour oven toasted golden brown
• 1/2 cup each finely chopped onion, green bell pepper, and celery
• 1/4 cup seeded, finely chopped jalapeños
• 3 tablespoons finely chopped garlic
• 2 teaspoons Cajun Spice Mix
• 3 cups low-salt chicken broth or shrimp stock
• 2 pound peeled coarsely chopped peeled shrimp
• Kosher salt, freshly ground pepper
• Cayenne pepper (optional)
• 1/2 cup chopped scallions
• 1 cup diced tomatoes
Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 5 to 10 minutes.
Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved bacon, spice mix, tomatoes then broth. Simmer, stirring often, until thickened and flavors meld, 20-25 minutes.
Stir in shrimp. Simmer until the not translucent, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Serve over white rice and garnish with scallions.