• March 22, 2022

Carolina Red Rice with Sausage

Carolina Red Rice with Sausage

Carolina Red Rice with Sausage 1024 919 Cooking Aboard with Jill

This side dish has become famous because of its roots in the Lowcountry of South Carolina. Rice is a big cash crop in the south. The most famous is “Carolina Gold Rice.” It is delicate, non-aromatic with some starch and plenty of nutrients. When cooked this rice is plump and fluffy. It is very similar but less sticky than Asian rice. Red rice is so delicious because of the variety of vegetables which include tomatoes, celery, onion, and bell pepper. But the smoked sausage takes it over the top!

 2 cups uncooked long grain rice (I used Carolina Gold Rice)
 2 tablespoons butter
 1 stalk celery, sliced thin
 1 medium onion, diced small
 1 bell pepper, diced small (any color is your choice but green is the standard)
 4 cloves garlic, minced
 10 ounces smoked sausage, sliced thin (andouille is the favorite)
 4 ounces tomato paste (1/2 cup)
 1 tablespoon brown sugar
 3 cups water
 Salt and pepper to taste
 Dash of Cayenne pepper (optional)
1

2

3

Preheat oven to 350 degrees F. Place a large cast iron pan (or any other pan that is oven proof) on the stove. Heat to medium high heat and add the butter.

4

When the butter has melted, add the celery, onion, and bell pepper (the color is up to you). Salt and pepper the vegetables. Stir and cook for 5 minutes until the onions are translucent.

5

Add the garlic and stir in. Cook for a couple more minutes. Add the smoked sausage and stir well.

6

Then add the uncooked rice and stir in well. Spoon in the brown sugar and tomato paste and mix well.

7

After a few minutes, add the water. Stir well and cover with foil.

8

Bake in the oven for 25 minutes. Remove from the oven and stir. Recover the pan with foil and bake for an additional 15-20 minutes until the rice has expanded to its finished full size. Makes 6-8 servings.

Ingredients

 2 cups uncooked long grain rice (I used Carolina Gold Rice)
 2 tablespoons butter
 1 stalk celery, sliced thin
 1 medium onion, diced small
 1 bell pepper, diced small (any color is your choice but green is the standard)
 4 cloves garlic, minced
 10 ounces smoked sausage, sliced thin (andouille is the favorite)
 4 ounces tomato paste (1/2 cup)
 1 tablespoon brown sugar
 3 cups water
 Salt and pepper to taste
 Dash of Cayenne pepper (optional)

Directions

1

2

3

Preheat oven to 350 degrees F. Place a large cast iron pan (or any other pan that is oven proof) on the stove. Heat to medium high heat and add the butter.

4

When the butter has melted, add the celery, onion, and bell pepper (the color is up to you). Salt and pepper the vegetables. Stir and cook for 5 minutes until the onions are translucent.

5

Add the garlic and stir in. Cook for a couple more minutes. Add the smoked sausage and stir well.

6

Then add the uncooked rice and stir in well. Spoon in the brown sugar and tomato paste and mix well.

7

After a few minutes, add the water. Stir well and cover with foil.

8

Bake in the oven for 25 minutes. Remove from the oven and stir. Recover the pan with foil and bake for an additional 15-20 minutes until the rice has expanded to its finished full size. Makes 6-8 servings.

Carolina Red Rice with Sausage


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