Sullivan's Island Bacon And Shrimp Bog

A close cousin to the jambalayas of Louisiana in composition if not texture, the bogs of the Carolina and Georgia coastal Lowcountry are an almost soupy rice specialty enriched with everything from seafood to chicken to smoked meats. I don't think there's a style I haven't encountered, but surely one of the most memorable was this beauty made with thick, double-smoked bacon and fresh local shrimp and served at a friend's summer cottage on Sullivan's Island near Charleston, South Carolina. Feel free to experiment with different types of bacon, sausage, ham, and other pork products, remembering only that the overly moist texture of a genuine bog (unlike that of a fluffy perloo) must be maintained throughout the cooking.

Sullivan's Island Bacon And Shrimp Bog
No Ratings
Prep Time
Cook Time
  • 1/2 pound double-smoked bacon
  • 2 medium onions
  • 1 1/2 cups long-grain rice
  • 2 1/4 cups chicken broth
  • 2 medium tomatoes
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon grated nutmeg
  • 2 pounds medium fresh shrimp
  • 1/4 cup fresh parsley leaves
  1. In a large, heavy pot, fry the bacon over moderate heat till crisp; drain on paper towels and set aside. Pour off all but about 3 tablespoons of fat from the pot, add the onions, and stir for 3 minutes. Add the rice and stir well. Add the broth, tomatoes with their juice, lemon juice, Worcestershire, salt, black pepper, cayenne, and nutmeg, bring to a low simmer, cover, and cook for 20 minutes. Stir in the bacon and the shrimp and continue cooking, uncovered, for 10 minutes, adding a little more broth if the rice seems to be drying out in the least (the texture should be almost soupy). Stir the bog with a fork, taste for seasoning, sprinkle the parsley on top, and serve immediately.
Rate this recipe