Gullah Red Rice
A deeply flavorful Lowcountry dish with Gullah roots, this red rice is slow-cooked with bacon, sausage, vegetables, and rich tomato sauce. It's the perfect comfort food side or main, steeped in Southern heritage and bold Creole spices.
Yield: 4
Calories: 460kcal
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
For an extra kick, add a few dashes of hot sauce or cayenne pepper to the sauce base.
Nutrition
Calories: 460kcal