Celebrate African-American cuisine and learn how to make Southern Savannah Red Rice! Rice is baked with tomatoes, traditional "trinity" vegetables, "red" spices, baked to a fluffy consistency. This savory and spicy one pot dish is rich in flavor and history ringing true to black southern cuisine.
This year, I'm participating in the 2021 Juneteenth Cookout hosted by talented Black Food Bloggers across the country. With that said, travel on a voyage through African American Cuisine and learn about various "red" recipes shared during this momentous holiday!
A few of my talented friends and I have shared recipes known to be served during Juneteenth.
TRADITIONAL RECIPES SERVED DURING JUNETEENTH!
Strawberry Crunch Cake Brownies by Razzle Dazzle Life
Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread
Spicy Shrimp Creole by The Pink Owl Kitchen
Grilled Hot Links and Chow Chow by Meiko And The Dish
Strawberry Cheesecake Ice Cream by Lenox Bakery
Gluten Free Peach Cobbler by Good Food Baddie
If you enjoy southern inspired dishes like Southern Savannah Red Rice, you'll love Cajun Shrimp Deviled Eggs, Authentic Soul Food In A Bowl or Cast Iron Buttermilk Biscuits!
WHAT IS JUNETEENTH?
Juneteenth is an American holiday celebrated on June 19th. Also known as Freedom Day, Liberation Day and Jubilee Day, this historical holiday dates back to 1865 when an announcement was declared by Gordon Granger that slaves were finally free in Texas. It's important to realize, slavery had ended two and a half years later before the last slaves were free during this historical time.
HOW IS JUNETEENTH CELEBRATED?
Former slaves celebrated this day after the announcement and one year later birthed the national celebration known today as Jubilee Day! During this celebration, black family and friends gather together to remember the day the last enslaved Africans were freed after the civil war. There's several ways that Juneteenth is celebrated; picnics, bbq's, festivals, family reunions, etc.
Another key point is during this celebration, red foods are served in remembrance of the blood shed during Africans voyage to America and the 400 plus years of the harshness from slavery during the foundation of this country.
FIVE JUNETEENTH INSPIRED RECIPES TO TRY!
Strawberry Baby Back Ribs created by This Worthy Life
Strawberry Cobbler Galette by The Dana Renee Way
Almond Peach Cake by That Green Lyfe
BRIEF HISTORY OF SOUTHERN SAVANNAH RED RICE
African-American cuisine is one of the few traditions that's been preserved since enslaved Africans arrival to America. With that said, sharing a dish rich in history like Savannah Red Rice is truly a gift! Dating back over 300 years, this meal deeply connects to coastal Georgia and the Carolinas. With this intention, indulge and connect with this recipe (and others listed below) and think back to a time when all in America were on a path to true equality.
WHAT INGREDIENTS ARE IN SAVANNAH RED RICE?
Traditional Savannah or Charleston Red Rice is made with white rice, crushed tomatoes, red spices such as paprika and cajun seasonings, cooked in bacon fat with "trinity" style vegetables, onion, celery and bell peppers. This rich dish with a deep red hue is cooked on top of the stove and then baked until the juices evaporate and the rice is fluffy.
WHAT VARIATIONS CAN BE MADE TO SAVANNAH RED RICE?
Depending on the region in Georgia and the Carolinas, there's several variations to this cultural dish that can be based on your dietary needs or preferences. Here are a few substiutions and variations that can be made.
- Andouille Sausage
- Crab
- Savannah Red Rice with Ground Meat
- Savannah Red Rice (without meat)
WHAT INGREDIENTS ARE IN THIS RECIPE?
Here's what you'll need to make this Savannah or Charleston Red Rice with Shrimp!
- Celery (small diced)
- Red Pepper (small diced)
- Shallot
- Bacon (roughly chopped)
- Shrimp (medium sized, peeled and deveined)
- Garlic Paste (or fresh garlic)
- Can Diced Tomatoes (½ can)
- Tomato Sauce
- Cajun Seasoning
- Smoked Paprika
- Rice
- Chicken Broth
- Small Bay Leaves
- Thyme
HOW DO YOU PREPARE SAVANNAH RED RICE WITH SHRIMP
First, preheat oven to 350 degrees. Next, sauté bacon until crispy and the fat has rendered. Then, remove the bacon and reserve the remaining fat in a bowl.
By this time, add 1 tablespoon of bacon fat back to the pan and sear shrimp on both sides for 30 seconds. It's important to note the shrimp will not fully cook and will continue to bake in the oven. At this instant, set shrimp aside until further us. Now add 1 tablespoon of bacon fat to the same pan and sauté red pepper, shallot and celery until translucent adding garlic halfway through and ¼ teaspoon of pepper.
Once veggies are soft and translucent, add smoked paprika, cajun seasoning and tomato paste. Stir until fragrant. At this point, add rice and stir an additional minute. Then pour in diced tomatoes and tomato paste and stir. Next, pour in 2 cups of chicken broth, add bay leaf and thyme and stir one additional time. Bring to a boil, turn off heat and cover and bake in the oven for 30 minutes.
It's important to realize to allow the red rice to bake with no interruptions and after 50 minutes, remove from the oven and top with par cooked shrimp. Bake an additional 5-10 minutes topping with freshly chopped parsley.
At this step, the liquid in the dish should have completely evaporated and rice should be fluffy and shrimp cooked through.
TRY MORE RECIPES KNOWN TO BE CELEBRATED DURING JUNETEENTH!
Deviled Eggs by Slight Kitchen Work
Country Style Potato Salad by Sense & Edibility
Grilled Maque Choux Salad by Savor and Sage
Lemon Meringue Tart by Peaches 2 Peaches
Strawberry Basil Pineapple Mocktail by Orchids and Sweet Tea
Savannah Red Rice with Shrimp
Ingredients
- 1 cup Celery small diced
- 1 cup Red Pepper roughly chopped
- 3 slices Bacon roughly chopped
- 1 small Shallot small diced
- 1 tablespoon Garlic Paste fresh garlic
- 14.5 oz Can Diced Tomatoes drain and use half of the can
- ¼ cup Tomato Sauce
- 1 tablespoon Tomato Paste
- 1 tbsp Cajun Seasoning
- 1 tablespoon Smoked Paprika
- 1 cup Rice
- 2-4 cups Chicken Broth as needed
- 2-3 Bay Leaves
- 3-4 sprigs Thyme
- 1 lb Shrimp medium sized, peel and deveined
Instructions
- Preheat oven to 350 degrees.
- Sauté bacon until crispy and the fat has rendered. Then, remove the bacon and reserve the remaining fat in a bowl.
- Add 1 tablespoon of bacon fat back to the pan and sear shrimp on both sides for 30 seconds. It's important to note the shrimp will not fully cook and will continue to bake in the oven at a later step. Set shrimp aside until further use.
- Now add 1 tablespoon of bacon fat to the same pan and sauté red pepper, shallot and celery until translucent adding garlic halfway through and ¼ teaspoon of pepper.
- Once veggies are soft and translucent, add smoked paprika, cajun seasoning and tomato paste. Stir until fragrant.
- At this point, add rice and stir an additional minute.
- Pour in diced tomatoes and tomato paste and stir.
- Pour in 2 cups of chicken broth, add bay leaf and thyme, stir one additional time. Bring to a boil, turn off heat and cover and bake in the oven a total of 50 minutes (until rice is fork tender).
- It's important to allow the red rice to bake with no interruptions for at least 30 minutes, check for tenderness of rice (it will not be fully cooked) and add any additional liquid if needed (starting with ¼-1/2 cup at a time).
- After at least 50 minutes and rice is fork tender, remove from the oven and top with par cooked shrimp.
- Bake an additional 5-10 minutes topping with freshly chopped parsley.
- At this step, the liquid in the dish should have completely evaporated and rice should be fluffy and shrimp cooked through.
KF says
Hi, I love those napkins! I plan to make this, and have never made it before. Should there be onions, like in traditional trinity? Thanks for the recipe!
Carita says
Thank you! The napkins are actually a family heirloom. You absolutely can add onions. I hope you enjoy it. 🙂
Lynn Fortune says
I picked this recipe because it is a little different than I have done it before, but there are some issues. Shallots and thyme are not on the ingredients list. The instructions say to add tomato paste twice and never says if the shrimp and bacon go into the mix before baking. Then it says to bake it 30 minutes then 50 minutes? Also I used a 1.5 qt. Casserole dish instead of putting my frying pan in the oven. Hopefully, it works. I’m a seasoned cook, so I just made adjustments but someone new may not know how.
Carita says
Hi Lynn! Thanks so much for giving the recipe a try and for the constructive feedback. Writers error here, I went back and updated a few written items in the blog post and recipe to reflect some of the discrepancies that were called out. Thanks so much again for taking the time to try the recipe out and for your feedback. Hope you'll stick around! 🙂