You know those recipes that don’t just fill your belly—they wrap around your heart, too? That’s what Gullah Red Rice is for me.
When I was a girl, my cousin Dottie used to bring this dish to every family get-together. Didn’t matter if it was Easter Sunday or just one of those impromptu porch-sitting afternoons where folks stopped by and stayed too long—we could count on that pan of red rice. She’d carry it in with one of those worn-down potholders that looked like it had survived a few grease fires, and Lord, the smell would hit you before she even crossed the threshold.
It was smoky. It was spicy. It was soft but never mushy. And there was always a little something you couldn’t quite put your finger on—that magic that comes from a recipe passed down, not printed out.
Why You’re Gonna Keep Coming Back to This Dish
Let’s just tell it straight, like we’re talking over coffee:
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Bacon. Enough said.
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That andouille sausage? It gives you a little kick—just enough to keep things interesting.
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The tomato base wraps the rice in this deep, almost jammy flavor.
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It bakes, which means no fussin’ at the stovetop.
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It feeds your soul and your people. Period.
What You’ll Need (And a Few “It’s Fine, Use What You Got” Tips)
This is what I love about this recipe—you can tweak it to fit your pantry. It’s not a diva. It doesn’t require imported saffron or whatever.
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Bacon: Four slices. And yes, leave that grease in the pot—it’s liquid gold.
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Onion, celery, bell pepper: Aka the Holy Trinity of Southern cooking. Any color pepper works, but I reach for red or yellow if I have ‘em.
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Garlic: Don’t go shy here. Four cloves. Chop it fine and let it sing.
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Andouille sausage: Spicy and smoky. If all you’ve got is kielbasa, it’ll do. Just brown it real good.
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Tomato paste + tomato sauce: The paste gives it that deep flavor—don’t skip it.
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Brown sugar: Just a spoonful to mellow the acid from the tomato. You won’t even notice it’s in there, but you’ll miss it if it’s not.
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Creole seasoning: Start with 2 teaspoons and taste as you go. Every brand is a little different.
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Rice: Long grain white. Rinse it well—cloudy water means gummy rice. You don’t want that.
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Chicken stock: Homemade if you’ve got it. Store-bought works just fine.
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Parsley: Optional, but it makes it look nice if you’re feelin’ fancy.
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Okay, Let’s Make It (No Need to Be Precious)
Preheat your oven to 350°F and spray a 9×9 baking dish. Set it on a baking sheet, because nobody likes cleaning tomato sauce off the bottom of the oven.
Step 1: Bacon first, always
Toss the chopped bacon into a medium pot over low heat. Let it do its thing—slow and steady until it’s crispy. Take the bacon out with a slotted spoon and set it aside on a paper towel. Leave that grease in the pot, friend. Trust me.
Step 2: Veggies hit the pan
In go the onions, celery, and bell pepper. Stir ‘em around until soft and just a touch golden—about 4-5 minutes. Add garlic last and cook it just until you can smell it.
Step 3: Sausage sizzle
Add that chopped andouille sausage and stir it around until it browns up and makes the house smell like someone knows what they’re doing in the kitchen.
Step 4: Tomato paste moment
Spoon in the paste and stir it in real good. You want everything coated and glossy. Then pour in the tomato sauce, sprinkle in the brown sugar and Creole seasoning, and stir again.
Step 5: Bring it all together
Now add the bacon back in. Stir in the rinsed rice and let it toast in the tomatoey goodness for a few minutes. This is that “build the flavor” moment, and it makes all the difference.
Step 6: Bake it up
Spoon the whole mess into your baking dish. Pour in the chicken stock—gently, like you’re tucking it in. Cover tightly with foil.
Bake for 30 minutes covered, then uncover and bake another 15. When it’s done, don’t touch it! Let it sit for 10 minutes so it can finish steaming. Then fluff it with a fork and try not to eat half the pan standing at the stove. (But also, I wouldn’t blame you.)
Want to Switch Things Up?
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Toss in shrimp for a Lowcountry seafood vibe. Add them during the last 10 minutes of baking so they don’t overcook.
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Skip the bacon and sausage and go vegetarian—just use smoked paprika and a splash of liquid smoke for depth.
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Add a little heat with cayenne, hot sauce, or extra Creole seasoning if you’re feeling bold.
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Brown rice works, but it’s bossy—it takes longer and needs more liquid. You’ve been warned.
Leftovers? Oh Honey, Yes.
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Fridge: Keeps well for about 4 days. Store it airtight.
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Freezer: Freeze it flat in a zip-top bag for quick reheats later.
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Reheat: Microwave with a damp paper towel over the top or warm in the oven with a splash of broth to perk it up.
This dish gets better the next day. Like stew or gumbo, it needs a little time to let everything marry. So if you’ve got the patience (I rarely do), make it ahead and thank yourself later.
Come Sit a Spell…
Food is memory. It’s love. And this red rice? It holds a lot of both.
If you make it, let me know how it went. Did your people go back for seconds? Did you sneak a taste before it hit the table? Tell me everything. Recipes like this aren’t meant to live in silence—they’re meant to be shared.
I’ll be right here, apron on, coffee cooling, happy to talk food with you any day of the week.
Be good to yourself,
Gullah Red Rice
Materials
- 4 slices bacon chopped
- 1 medium onion finely chopped
- 1 celery stalk finely chopped
- 1 bell pepper any color, finely chopped
- 4 cloves garlic finely chopped
- 6 oz andouille sausage roughly chopped
- 6 oz tomato paste 1 can
- 8 oz tomato sauce 1 can
- 1 tbsp light brown sugar packed
- 2 to 3 tsp Creole seasoning
- 2 cups uncooked rice rinsed until water runs clear
- 2 cups chicken stock
- Kosher salt and freshly cracked black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 350°F and spray a 9x9-inch casserole dish with baking spray. Set on a baking sheet and set aside.
- In a medium saucepot over low heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set on paper towels, leaving the rendered fat in the pot.
- Add onion, celery, and bell pepper to the bacon fat. Cook over medium heat until tender and slightly golden, 4–5 minutes.
- Add garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add sausage to the pot and cook until browned, about 2–3 minutes.
- Stir in tomato paste, followed by tomato sauce, brown sugar, and Creole seasoning. Mix until well combined.
- Add the cooked bacon and rinsed rice to the pot, stirring to coat. Let the rice toast for 3–4 minutes.
- Transfer mixture to the prepared casserole dish. Carefully pour chicken stock over the top.
- Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for another 15 minutes.
- Remove from oven and let the rice rest undisturbed for 10 minutes. Fluff with a fork, garnish with parsley, and serve.
Notes
Nutrition