Hello my lowcountry friends, my wife and I ate at a little country seafood restaurant and one of our sides was red rice. I’ve looked online and most recipes add sausage looking for opinions or recipes. Thanks.
You are hoping Fritz chimes in
This is my recipe. It calls for chicken stock, substitute water for vegetarian version. Add sausage and/ or pulled chicken or pork and it’s jambalaya.
Charleston Red Rice Book
1/4 cup plus 2 tablespoons unsalted butte
3 cups chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
1 tablespoon minced garlic
1 quart chicken stock or canned chicken broth
1 28-ounce can of tomatoes
8 sprigs of fresh thyme
2 bay leaves
1 tablespoon Worcestershire sauce
3 tablespoons hot sauce
2 teaspoons ground coriander
1 tablespoon salt
2 teaspoons freshly ground black peppe
1 quart Uncle Ben’s rice
1 bunch of green onions, chopped
Preheat oven to 400 degrees.
In a large pot melt butter over medium heat. Add onions, celery and bell pepper and cook until beginning to soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add, chicken stock, tomatoes, thyme, bay leaves, Worcestershire, hot sauce, coriander, salt and pepper. Stir to combine. When it comes up to a simmer add rice, cover and put in oven. Cook for 45 minutes, until rice has absorbed all of the liquid and is tender.
Remove from oven. Add green onions and stir to thoroughly combine. Taste and add more seasoning as desired.
Yield: 8 to 10 servings
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