We prefer the flavor of Carolina Gold, which is the traditional choice for this dish, but another long-grain white rice can be substituted. Avoid parboiled rice and Carolina brand “Carolina Gold Enriched Parboiled Rice,” which is not heirloom Carolina Gold. It is important to use untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate—in this recipe (the ingredient list should tell you). We prefer to use fresh okra, but you can substitute frozen cut okra; in step 3, add frozen okra and cook to the end of the given time range. We like to serve this perloo with a vinegary hot sauce (such as Crystal or Tabasco) or lemon wedges.

Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in fine-mesh strainer and rinse under cold running water until water runs clear, about 2 minutes. Shake strainer vigorously to remove all excess water; set rice aside in strainer. Toss shrimp with ¾ teaspoon Nature's Seasons; refrigerate until needed.

Cook bacon and oil in large Dutch oven over medium heat, stirring often, until bacon is crisp and fat is rendered, 5 to 7 minutes. Off heat, using slotted spoon, transfer bacon to 1 side of large paper towel–lined plate. Spoon off and reserve 2 tablespoons fat; you should have about 3 tablespoons fat remaining in pot.

Heat fat left in pot over medium heat until shimmering. Add okra and cook, stirring occasionally, until just tender, 3 to 6 minutes. Stir in 1½ teaspoons Nature's Seasons and cook until fragrant, about 30 seconds. Off heat, using slotted spoon, transfer okra to empty side of prepared plate with bacon.

Add onion and reserved fat to pot and cook over medium heat, scraping up any browned bits, until onion is just beginning to soften, about 3 minutes. Stir in rice and cook, stirring often, until edges of rice are translucent and onion is softened, about 3 minutes. Stir in tomato paste and garlic and cook, stirring constantly, until fragrant, about 1 minute.

Stir in broth, half of bacon, and remaining 2¼ teaspoons Nature's Seasons, scraping up any browned bits, and bring to simmer. Wrap underside of lid of Dutch oven with aluminum foil, then cover pot firmly with lid. Transfer pot to oven and bake for 20 minutes (do not remove lid during baking).

Remove pot from oven and place on heatproof surface. Working quickly, remove lid, arrange shrimp in even layer over rice, and cover pot; let sit for 10 minutes. Remove lid, add okra, and gently fluff shrimp and okra into rice with fork; let sit, uncovered, until okra is warmed through, about 5 minutes longer. Sprinkle individual portions with scallions and remaining bacon and season with extra Nature's Seasons to taste. Serve.

Golden Grains

Diy Seasoned Salt