This recipe for red rice is featured in chef Emily Meggett's cookbook, Gullah Geechee Home Cooking ($36.80, bookshop.org). She says you can swap the sausage for chicken or shrimp, but don't skip the salt pork. "It gives it a whole lot of taste."

Martha Stewart Living, May 2022

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Credit: Clay Williams

Recipe Summary

prep:
25 mins
total:
1 hr
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fry salt pork in a large pot over medium heat until browned, 8 to 10 minutes. Add onion, bell pepper, and celery and cook until tender, 5 to 7 minutes. Cut sausages into bite-size pieces and add to pot; cook until lightly browned, about 5 minutes. Stir in tomato paste and 5 cups water, and bring to a boil over high heat. Add red-pepper flakes and seasoning; stir. Taste and add more seasoning, if needed.

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  • Add rice to pot and cook, stirring frequently to keep rice from sticking, until most of liquid has been absorbed and rice is tender, about 10 minutes.

  • If using a rice steamer, transfer mixture to steamer; cover and cook over low heat 15 to 20 minutes, or until all of liquid is absorbed and rice can be fluffed with a fork. If using a pot, cover and cook over lowest possible heat, stirring with a fork as needed, 25 to 30 minutes, or until rice has absorbed all of liquid.

Cook's Notes

Excerpted from the book Gullah Geechee Home Cooking: Recipes from the Mother of Edisto Island ($35.00, amazon.com), by Emily Meggett, published by Abrams. Text © 2022 by Emily Meggett. Photography by Clay Williams.

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