Red Rice Recipe

4.85 from 20 votes

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!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: Cajun/Creole

Servings: servings

Calories: 382kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

4 bacon slices fried crisp, crumbled and reserved
16 oz kielbasa sausage sliced
1 onion finely diced
1/2 bell pepper finely chopped
1/2 tsp minced garlic
1 celery stalk chopped
1 cup white rice uncooked
14 oz canned tomatoes undrained
14 oz canned tomato sauce
3/4 cup chicken broth
2 tbsp tomato paste
1 1/2 tsp creole seasoning divided
1/4 tsp cayenne pepper
1/2 tsp granulated sugar
1/2 tsp hot sauce
1 1/2 cups shrimp shelled and deveined
parsley for garnish for garnish

Instructions

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.

Notes

How to Store and Reheat

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 to prevent 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.

Nutrition