Red Rice

If you’ve never gotten down on the low country delicacy known as Red Rice, you are in for some good eating boos. Charleston and Savannah know how to make it right, and this is the best recipe yet. We start by steeping white rice until tender in tangy tomatoes, spicy seasonings, sausage, and aromatic garlic and onion then we top it off with tender shrimp and smoky bacon! It don’t get no better than that. This red rice recipe is the type of dish that has so much heart and soul, it will comfort you with each and every bite.

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The South gets down on rice-based dishes y’all. Everything from jambalaya to dirty rice are simple to cook and pretty cheap too. That’s why red rice is such a standard. And red rice is not just a “regular” side ya dig? It’s a one pot wonder with an explosion of low country flavors. From Savannah to Charleston, every spot has their rendition. It has a variety of complex spices, tender protein and bright veggies. As the ingredients come together, the rice becomes spicy, a tad sweet, and a mix of everything in between. Each bite is full of astounding texture and taste boos, and it can’t be duplicated.

What is Red Rice?

Red rice is a defining dish in the low country. Basically long-grained rice is simmered in a spiced up broth until tender. It’s a simple dish at it’s core, but when you make it the right way, the complex yet subtle flavors make it something incredibly special. This version uses shrimp as the main protein, and it’s so dang on good.

Ingredients Needed To Make Charleston Red Rice

• Bacon: Fried up crisp, this adds texture and intense depth that is so irresistible.
• Kielbasa sausage: This provides such a savory, smoky punch to our Charleston red rice recipe.
• Onion, bell pepper, celery & garlic: This veggie mix is going to provide aromatic goodness.
• Rice: White rice is going to absorb all those delish flavors as it cooks.
• Canned tomatoes, tomato sauce and tomato paste: These are gonna give us that rich, sweet and tangy tomato base for our rice.
• Chicken broth: This is going to provide a wonderful savory essence to our base.
• Creole seasoning, Cayenne pepper and hot sauce: We gotta crank up that heat y’all. It ain’t the south without a little kick. And the creole seasoning is the perfect blend of dried peppers, herbs and spices.
• Granulated sugar: We gotta balance out that acidity boos.
• Shrimp: So plump and succulent, this is our main protein of choice here.
• Parsley: This is gonna give us a nice pop of color and a fresh vibrant garnish.

How to Make Red Rice

Step 1: Brown the Bacon and Sausage

1. Start by crisping up your bacon in a large skillet.
2. Then set it aside and brown the sausage in the same pan.

Step 2: Sauté the Veggies, Toss in Remaining Ingredients and Bake!

1. Sauté onions, bell pepper, garlic, and celery until they’re soft and fragrant.
2. Stir in rice, tomatoes, tomato sauce, chicken broth, tomato paste, 1 tsp of Creole seasoning, cayenne, sugar, and hot sauce, letting it cook for 15 minutes.
3. Transfer the mixture to a foil-lined 1 1/2 quart baking dish, cover with foil, and bake it up at 350 degrees for 30 minutes.

Step 3: Make the Shrimp and Top Finished Rice!

1. Check if the rice is nice and fluffy y’all. If it ain’t, keep on baking for an extra 10 minutes.
2. While the rice is baking, get the rice together. season and sauté the shrimp, then top the cooked rice with shrimp, the crispy bacon, and parsley for garnish (if you like). Serve it up hot and enjoy boos.

How to Serve Southern Red Rice

• Classic Style: Serve this baby alone as the main dish with maybe some hearty Southern cornbread in a cast iron skillet.
• Southern Vibes: Serve this Charleston red rice recipe up with fried chicken, collard greens and sweet tea.
• Gumbo: Add a big ole scoop of seafood gumbo on the top of this red rice for a truly life changing flavor experience. Don’t forget the pralines and beignets for dessert.
• Seafood Buffet: Red rice tastes amazing alongside crab stuffed salmon, fried catfish and delish low country seafood boil. It gives all the feels.

Recipe Substitutions

• Rice: No white rice? Grab brown rice for a lighter, heartier option with more fiber however you will need to cook the rice much much longer.
• Shrimp: This red rice recipe can work just as well with scallops, clams or mussels instead of shrimp.
• Sausage: If you ain’t got kielbasa, no worries. Just swap in some andouille sausage so you can keep that smoky essence.
• Bacon: Swap in some pancetta, diced ham or even turkey bacon instead.

Recipe Variations

• Go Veggie: Y’all can definitely leave out the meat and go strong on veggies. Throw in some earthy mushrooms, okra and zucchini to make it super hearty.
• Turn it Into Soup: Add more broth or chicken stock and turn this into a hearty soup.
• Fry it Up: Have some fun and turn leftovers into a funky fried rice with some scrambled eggs and more proteins. Delish!
• Switch the Protein: Chicken or firm white fish work so great in this too!

Expert Tips and Tricks

• Let the Oven Werk!: Do not try to cook this rice on the stovetop the whole time. Ovens maintain the perfect temperature and allow the rice to cook in a more controlled setting.
• Get that Crisp Crust: Resist pulling off that foil while it bakes. This is gonna develop that irresistible crisp crust at the bottom of the baking dish. Once you mix it up, you’ll have a pleasantly fluffy texture studded with crunchy bits of seasoned rice.
• Use a Fork: Forget the spoon when stirring the rice and flavors together. Get that fluffy texture by using a fork instead.
• Add the Shrimp Last: Overcooked shrimp ain’t it y’all! Watch your shrimp while cooking it, as soon as it turns a bit pink, it’s ready.

How to Store

• Fridge: First, insure the red rice is cooled completely, then add to an airtight container or resealable plastic bag. It’ll stay fresh in the fridge for 3 to 5 days.
• Freezer: For longer storage, you can freeze the rice for up to 6 months. Just be sure it’s in a freezer-safe container.
• Reheating: There’s no need to thaw if you froze your rice; you can go straight from freezer to microwave or stove. In a microwave, place the rice in a microwave-safe container, add a splash of water or broth to prevent it drying out, cover loosely, and heat in 1-minute intervals, stirring in between until warmed through. On the stove, transfer rice to a pot, add a small amount of water or broth, and warm over low heat, stirring occasionally, until it’s heated evenly then serve it up! And finally you can pop back in the oven until warmed through.

Frequently Asked Questions

Other Great Rice Recipes to Try

• Shrimp Creole
• Brazilian Seafood Stew
• Paella
• Jollof Rice
• Dirty Rice
• Spanish Rice

Thank you to Gina of What’s Gina Cooking for the incredible recipe!