- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 large green bell pepper
- 3 slices Safeway SELECT Thick Sliced Bacon
- 1 (10 ounce) package frozen sliced okra
- 2 cloves garlic, minced or pressed
- 1 (6.8 ounce) package chicken-flavored rice and vermicelli mix
- 1 (49.5 fluid ounce) can chicken broth
- 1 (28 ounce) can whole tomatoes in puree
- 1/2 cup water
- 1 teaspoon liquid hot pepper seasoning (or to taste)
- 1 pound shelled, deveined cooked shrimp (31 to 40 per lb)
- To make roux, heat oil in a small frying pan over medium heat. Add flour and cook, stirring occasionally, until browned (4 to 5 minutes). Set aside.
- While roux is cooking, seed and dice bell pepper; also dice bacon. Place bell pepper and bacon in a 5- to 6-quart pan; add okra and garlic. Cook over medium-high heat, stirring often, until bacon is translucent and vegetables begin to soften (4 to 5 minutes). Stir in roux and rice mix (rice and vermicelli plus seasoning packet).
- Add broth, tomatoes and their puree, water, and hot pepper seasoning. Bring to a boil, stirring occasionally to break up tomatoes. Reduce heat, cover, and simmer until rice is tender to bite (8 to 10 minutes). Add shrimp to soup and cook until heated through.