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nameGullah Red Rice
descriptionA dish full of rich Lowcountry history.
urlhttps://12tomatoes.com/gullah-red-rice
inLanguageen-US
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Ingredients
  • 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 ounces andouille sausage, roughly chopped
  • 1 6-ounce can tomato paste
  • 1 8-ounce can tomato sauce
  • 1 tablespoon packed light brown sugar
  • 2 to 3 teaspoons Creole seasoning
  • 2 cups uncooked rice, rinsed until water runs clear
  • 2 cups chicken stock
  • Freshly chopped parsley, for garnish
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Preheat oven to 350°F and spray a 9x9 casserole dish with baking spray, set aside on top of a baking sheet.
  2. In a medium saucepot set over low heat cook bacon, allowing the fat to render out of the bacon and allow the bacon to get crispy. Use a slotted spoon to remove the bacon, set it aside on a paper towel-lined plate, and leave the grease in the pot.
  3. Add chopped onion, celery, and bell pepper, cooking until the vegetables are tender and slightly golden, about 4 to 5 minutes on medium heat. Add garlic cooking until the garlic is fragrant, about 30 seconds to 1 minute.
  4. Add sausage to the pan cooking until golden brown for about 2 to 3 minutes, stirring often.
  5. Add tomato paste, mixing to incorporate the paste into the sausage and vegetables.
  6. Carefully pour in tomato sauce followed by brown sugar and Creole seasoning, stirring to incorporate.
  7. Add bacon and rice into the pot, stirring to combine.
  8. Let the rice toast in the tomato and vegetable mixture for 3 to 4 minutes.
  9. Transfer the mixture the prepared pan. Carefully pour in stock into the casserole dish.
  10. Cover tightly with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
  11. Remove the dish from the oven and let the rice rest untouched for 10 minutes. After 10 minutes, fluff the rice with a fork. Enjoy!
A dish full of rich Lowcountry history.
Course: Dinner

Recipe Butter Be Ready.

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Gullah Red Rice

This rice dish is a perfect blend of aromatic vegetables and spice.

Gullah Red Rice

5 from 1 votes
Cuisine: American
Servings: Makes about 4 servings
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 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 ounces andouille sausage, roughly chopped
  • 1 6-ounce can tomato paste
  • 1 8-ounce can tomato sauce
  • 1 tablespoon packed light brown sugar
  • 2 to 3 teaspoons Creole seasoning
  • 2 cups uncooked rice, rinsed until water runs clear
  • 2 cups chicken stock
  • Freshly chopped parsley, for garnish
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. Preheat oven to 350°F and spray a 9x9 casserole dish with baking spray, set aside on top of a baking sheet.
  2. In a medium saucepot set over low heat cook bacon, allowing the fat to render out of the bacon and allow the bacon to get crispy. Use a slotted spoon to remove the bacon, set it aside on a paper towel-lined plate, and leave the grease in the pot.
  3. Add chopped onion, celery, and bell pepper, cooking until the vegetables are tender and slightly golden, about 4 to 5 minutes on medium heat. Add garlic cooking until the garlic is fragrant, about 30 seconds to 1 minute.
  4. Add sausage to the pan cooking until golden brown for about 2 to 3 minutes, stirring often.
  5. Add tomato paste, mixing to incorporate the paste into the sausage and vegetables.
  6. Carefully pour in tomato sauce followed by brown sugar and Creole seasoning, stirring to incorporate.
  7. Add bacon and rice into the pot, stirring to combine.
  8. Let the rice toast in the tomato and vegetable mixture for 3 to 4 minutes.
  9. Transfer the mixture the prepared pan. Carefully pour in stock into the casserole dish.
  10. Cover tightly with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
  11. Remove the dish from the oven and let the rice rest untouched for 10 minutes. After 10 minutes, fluff the rice with a fork. Enjoy!