Name: Savannah Red Rice with Shrimp and Smoked Sausage
Prep time: 20 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 4 tbsp. unsalted butter; 1/4 c. bacon fat; 1 small yellow onion; 2 1/2 stalk celery; 2 clove garlic; 2 can organic plum tomatoes; 2 c. chicken stock; 2 tbsp. homemade Hot Pepper Vinegar; 2 bay leaves; 2 chiles (such as chiles de arbol); 3/4 tsp. dried thyme; 1 tsp. Freshly ground pepper; kosher salt; 2 c. Carolina Gold* or basmati rice (see Tips & Techniques); 1 lb. shrimp; 1 lb. smoked sausage (such as andouille)

Step 1In a large skillet over medium-high heat, melt together half the butter and half the bacon fat. Add onion, celery, and garlic and sauté until tender, about 5 minutes. Add tomatoes, chicken stock, vinegar, bay leaves, chiles, thyme, and pepper and reduce heat to medium-low; simmer for about 15 minutes. Season with salt.

Step 2In a large cast-iron skillet over medium heat, melt together remaining butter and bacon fat and sauté rice until opaque, 5 to 6 minutes. Add 4 cups tomato mixture and cook, covered, on very low heat, about 30 minutes. Turn off heat and allow rice to rest, covered, for 5 more minutes.

Step 3In a separate pan, sauté shrimp in remaining tomato mixture until tender, about 5 minutes; then add grilled sausage. Fluff rice with a fork and combine with shrimp-and-sausage mixture.

Savannah Red Rice with Shrimp and Smoked Sausage

Ingredients

Directions

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