This Savannah Red Rice recipe is a Southern low country delicacy! White rice is steeped in tangy tomatoes, flagrant and spicy seasonings, aromatics like garlic and onions, and then topped with tender shrimp and bacon!
In a large skillet, fry bacon and sausage. Remove the bacon when crispy and set aside. Continue to cook sausage until brown.
Next saute onion, bell pepper, garlic and celery until tender.
Add rice, tomatoes, tomato sauce, chicken broth, tomato paste, 1 tsp of creole seasoning, cayenne, sugar, and hot sauce. Cook down for 15 minutes.
Stir well. Transfer everything to a lined (with foil) 1 1/2 quart baking dish.
Cover with foil. Bake at 350 degrees for 30 minutes. Remove from oven and see if the rice is soft and fluffy by stirring with a fork. If not, place back in the oven for an additional 10 minutes.
While it bakes, season shrimp with remaining 1/2 teaspoon of Creole seasoning, saute and then place on top of rice when finished baking with reserved bacon and garnish with parsley if desired. Serve hot.
Overcooked shrimp is no fun. Add the protein in last so it does not continue to cook in the pot and become tough.