Using a large stockpot (with lid) or Dutch oven, add bacon and place pot over medium heat; cook until bacon is crispy. Transfer bacon to a paper-towel lined plate and pat dry. Reserve 2 Tbsp of bacon grease in pot.

Add onion, garlic, celery and bell pepper. Cook for 6-8 minutes over medium heat, stirring occasionally, or until onions are translucent but not browned.

Add crushed tomatoes, rice, corn, stock and Cajun seasoning. Stir and increase heat to medium-high. Bring to a boil.

Reduce heat to medium-low and cover. Cook for 25-30 minutes (not stirring), or until rice has absorbed most of the liquid and is fully cooked. (Note: If liquid is entirely absorbed at this point, just add another ¼ cup of water to prevent rice from burning while shrimp steams in the next step.)

Add shrimp to top of rice. Cover pot and cook over medium-low heat for 5-8 minutes, or until shrimp are pink and fully cooked.

Prior to serving, garnish with reserved bacon, freshly chopped parsley and green onions. Add salt to taste. (Note: Cajun seasonings vary greatly, so adjust salt as needed based on the Cajun seasoning you use.)