Step 1

• Adjust rack to top position and preheatoven to 450 degrees. Arrange bacon*1-2 inches apart on a baking sheet. Roaston top rack until crispy, 10-12 minutes.• Once bacon is crispy, transfer to a paper-towel-lined plate. Once cool enough tohandle, roughly chop.• Wash and dry produce. Trim and thinlyslice scallions, separating whites fromgreens. Halve, peel, and finely dice onion.Dice tomatoes into ½-inch pieces.

Step 2

• Heat a drizzle of oil in a large pan overmedium-high heat. Add rice and cook,stirring, until translucent, 30-60 seconds.• Stir in 3 cups water (6 cups for4 servings), garlic powder, two of thestock concentrates (four for 4), and apinch of salt. Bring to a boil, then reduceto a simmer. Cook, stirring occasionally,until liquid has evaporated and riceis tender, 15-20 minutes. TIP: If liquidevaporates before rice is tender, add asplash more water.

Step 3

• In a small microwave-safe bowl, combinejam, scallion whites, chopped bacon, halfthe paprika, and 1½ TBSP water (3 TBSPfor 4 servings). Cover bowl with plasticwrap and microwave for 45 seconds.• Uncover and stir bacon jam; chill inrefrigerator until ready to serve.

Step 4

• Heat a large drizzle of oil in a mediumpot over medium-high heat. Add onion;cook, stirring occasionally, until brownedand softened, 8-10 minutes.• Stir in diced tomatoes, tomato paste,Cajun Spice, and remaining paprika.Cook, stirring occasionally, until tomatoessoften, 3-5 minutes.• Stir in 2 cups water (4 cups for 4 servings),remaining stock concentrates, and ½ tspsalt (1 tsp for 4). Bring to a simmer andcook until slightly thickened, 8-10 minutes.• Meanwhile, rinse shrimp* under coldwater, then pat dry with paper towels.• Once stew has slightly thickened, stir inshrimp. Return to a simmer and cookuntil shrimp are opaque and cookedthrough, 5 minutes more.

Step 5

• Open tube of cornbread swirls; separateand place 1-2 inches apart on a secondbaking sheet. Bake on top rack until goldenbrown, 10-12 minutes.• Once rice is almost tender, stir in creamsauce base. Return to a simmer and cookuntil rice is creamy and liquid has mostlyevaporated, 2-3 minutes.• Remove from heat. Stir in cheddar and1 TBSP butter (2 TBSP for 4 servings)until melted. Taste and season with saltand pepper.

Step 6

• Divide cheesy rice and stewed shrimpbetween bowls in separate sections.Dollop rice with as much bacon jam asyou like. Garnish shrimp with scalliongreens. Serve with cornbread swirls onthe side.