Red rice is a cousin to pilaf, paella and jambalaya – hearty entrees where simmering rice soaks up deep flavors and tempting aromas from seafood and smoked sausage. I like to use Carolina Gold, an heirloom variety that grows in several Southern states, including North Carolina.
There are several steps in this recipe, but none are difficult – just be sure not to rush when cooking the rice with the bacon fat and butter. The gloss of fat keeps the rice from turning mushy. Another step you don’t want to ignore: No peeking during the half hour that the rice is cooking with the tomato mixture and resting. By the time you remove the lid, it will have absorbed most of the cooking liquid, but not be dry.
The reward is a delectable comfort food meal that’s worthy of company. I make red rice in a big cast-iron skillet that can go directly from the stovetop to the table.
Red Rice with Shrimp and Sausage
Makes: 6 to 8 servings
Ingredients
- 1 pound 21/25 wild-caught NC shrimp with shells
- 1 teaspoon vegetable oil
- 2 ½ cups chicken stock
- 4 tablespoons bacon fat, divided
- 5 tablespoons butter, divided
- 1 ½ cups diced onion
- 1 cup diced celery
- 2 garlic cloves, finely chopped
- 2 cups tomato passata or purée
- 2 tablespoons cider vinegar
- 1 tablespoon salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- Large pinch of crushed red pepper flakes
- 2 cups long-grain white rice, well-rinsed and drained
- 8 ounces spicy, smoked sausage (such as andouille), sliced into ½-inch-thick rounds
Instructions
- Shell and devein shrimp; save shells. Warm oil in medium saucepan over medium-high heat. Add shells and cook for 1 minute while stirring. Add chicken stock and simmer gently until liquid reduces to 2 cups, about 30 minutes. Strain stock and keep warm over low heat.
- Heat 2 tablespoons bacon fat and 2 tablespoons butter in a medium saucepan over medium heat. Add onion, celery and garlic. Cook until tender, about 8 minutes.
- Stir in reserved stock, tomato passata, vinegar, salt, pepper, thyme, bay leaves, and pepper flakes. Simmer, stirring occasionally, for 10 minutes. Keep warm over low heat.
- Warm 2 tablespoons bacon fat and 2 tablespoons butter over medium heat in large, heavy skillet with tight-fitting lid. Stir in rice and cook, stirring slowly and continuously, until grains are well-coated and opaque, about 5 minutes. Don’t rush this step.
- Stir in tomato mixture. Cover, reduce the heat to very low, and let cook undisturbed for 25 minutes. Remove pan from the heat and let stand for 5 minutes. Do not lift the lid while the rice cooks or rests.
- While rice cooks, brown the andouille in a medium skillet over medium heat, about 3 minutes. Cover and keep warm.
- Warm remaining 1 tablespoon of butter in large skillet over medium heat. Add the shrimp and cook only until opaque, about 1 minute.
- Uncover rice and stir gently. The grains should be plump and no longer hard. Fold in the sausage and shrimp. Discard bay leaves. Stir gently, check the seasoning and serve at once.
Cook’s Tip: If you don’t have bacon fat on hand, replace it with olive oil or more butter.
Sheri Castle is the host of The Key Ingredient, an Emmy Award-winning show from PBS North Carolina. She is also an award-winning food writer, recipe developer and cooking teacher. The Southern Foodways Alliance named her one of 20 Living Legends of Southern Food, calling her The Storyteller. She grew up in Watauga County and now lives in Chatham County. Keep tabs on her at shericastle.com.
See more: Sheri Castle’s Recipe for Pan-Seared Chicken Thighs with Fig Pan Sauce
