Entree: United States – Carolinas Lowcountry – Red Rice with Sausage (Lowcountry-style red rice cooked with smoked sausage, aromatic vegetables, and tomato for a savory one-pot meal)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed
- 1 lb (454 g) smoked sausage, sliced 1/4-inch (6 mm) thick
- 4 oz (115 g) bacon, chopped
- 1 medium yellow onion, diced (about 1 1/2 cups / 240 g)
- 1 cup (150 g) green bell pepper, diced
- 1 cup (120 g) celery, diced
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 14 oz (400 g) canned crushed tomatoes
- 3 1/2 cups (830 ml) low-sodium chicken stock
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper, optional for heat
- 2 tbsp (30 ml) vegetable oil or bacon drippings if needed
- 2 scallions, thinly sliced, for garnish

Instructions

1. In a large heavy pot or Dutch oven over medium heat, add the chopped bacon and render until crisp, about 6–8 minutes; remove with a slotted spoon and set aside, leaving the fat in the pot. If there is not enough fat, add 2 tbsp (30 ml) vegetable oil.
2. Add the sliced smoked sausage to the pot and brown for 3–4 minutes per side until edges are caramelized; remove and set aside with the bacon.
3. Add the diced onion, bell pepper, and celery to the pot and sauté in the remaining fat until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Stir in the crushed tomatoes, smoked paprika, cayenne (if using), salt, and pepper; cook 2–3 minutes to meld flavors.
5. Add the rinsed rice and stir to coat the grains in the tomato mixture. Pour in the chicken stock and add the bay leaf, returning the browned sausage and bacon to the pot. Bring to a gentle boil.
6. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is absorbed, about 18–22 minutes. Do not lift the lid during cooking.
7. Remove from heat and let sit, covered, for 5–10 minutes. Fluff with a fork, discard the bay leaf, adjust seasoning, and garnish with sliced scallions before serving.