Stovetop Savannah Red Rice with Andouille Sausage is cooked to a fluffy consistency with tomatoes, vegetables, and “red” spices. This savory and spicy one pot dish is rich in flavor and history ringing true to African American southern cuisine! Ready in under one hour, prepare your taste buds for a burst of flavor and texture you'll make for years to come!
Want to try another version of Savannah Red Rice? Try Savannah Red Rice with Shrimp. You can also try Dirty Jerk Shrimp and Grits, Soul Food In A Bowl or Cajun Shrimp Deviled Eggs!
WHAT IS JUNETEENTH?
Not only do we celebrate National Soul Food Day in the month of June but we are approaching one of my favorite holidays around African American cuisine, Juneteenth! Celebrated on the 19th of June, Juneteenth commemorates the emancipation of enslaved Africans in the United States, two and a half years after the signing of the Emancipation Proclamation. Juneteenth is an important holiday when we observe the day when all slaves were considered free, ending slavery in the US!
In detail, Juneteenth is also identified 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.
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 think back to a time when all in America were on a path to true equality.
I was sent Organic Ride Rice from Lotus Foods and had the opportunity to share a variation of my Grandmother’s Savannah Red Rice with Andouille Sausage. This savory and spicy one pot dish is rich in flavor and holds true to the red foods that are served during a Juneteenth Celebration.
There are several variations to Savannah or Charleston Red Rice. It is one of the oldest recipes dating back over 300 years. Preparing a dish red in color like Savannah Red Rice rings true to the traditions around Juneteenth. Typically, on Juneteenth, red foods are served representing and celebrating the blood shed for freedom!
HOW SAVANNAH RICE IS TRADITIONALLY MADE
Traditionally, Savannah (or Charleston) Red Rice is baked with rice, vegetables, red spices and tomatoes. With that said, let's throw a small twist on this delicious dish and make a stovetop version that is equally tasty! To explain, this recipe rings true to tradition besides covering and baking. Therefore, this recipe calls for stove top cooking with a lid cover and you are almost in flavortown!
Preparing Savannah Red Rice allows me to reconnect with my ancestors. Recipes like this represent one of the few traditions that have been preserved since our arrival in the US.
WHAT INGREDIENTS ARE IN STOVETOP SAVANNAH RED RICE WITH ANDOUILLE SAUSAGE?
This recipe comes together in about an hour. With just a handful of household ingredients, you'll have a warm comforting meal to prepare for your family. Here's what you'll need:
White or Jasmine Rice (I used Lotus Foods Organic Red Rice)
Bacon
Andouille Smoked Sausage
1 cup Celery
Red Pepper
Onion
Garlic Paste
Tomato Paste
Cajun Seasoning
Smoked Paprika
Chicken Broth
Diced Tomatoes
Dried Bay Leaves
White Granulated Sugar
Parsley
Green Onions
HOW TO PREPARE STOVETOP SAVANNAH RED RICE
First, in a large skillet over medium heat, arrange bacon slices in a single layer and fry four minutes until bacon slices are crispy. Remove cooked bacon from pan and let drain. At the same time, reserve bacon fat in a heat safe bowl or container and set aside until further use.
Meanwhile, in the same pan, saute andouille sausage for two minutes until browned on both sides. Set aside until further use.
Next, after removing the cooked sausage, add one tablespoon of the reserved bacon fat. Add celery, onion, red bell pepper and garlic. Saute for two minutes, until the veggies are slightly soft and translucent.
In the meantime, add tomato paste, cajun and smoked paprika seasonings. Cook for one minute until the spices become fragrant. Pour in chicken broth and diced tomatoes and stir until combined and pour in red rice, stir and bring to a boil.
After the mixture has come to a boil, reduce heat, pour in sugar and add bay leaves. Give one additional stir and simmer for 45 minutes, covered.
It's important to note, halfway through cooking time add in sausage and bacon and continue to cook until rice is fluffy and cooked through.
Lastly, garnish with parsley and green onions and enjoy!
Savannah Red Rice with Andouille Sausage
Ingredients
- 1.5 cups Rice
- 3 slices Bacon
- 12 oz Andouille Smoked Sausage 1-1.5 inch slices
- 1 cup Celery roughly chopped
- ¾ cup Red Pepper roughly chopped
- ¾ cup Onion roughly chopped
- 1 tablespoon Garlic Paste
- ½ tablespoon Tomato Paste
- ½ tbsp Cajun Seasoning
- ½ tablespoon Smoked Paprika
- 2-4 cups Chicken Broth
- 2 cup Diced Tomatoes with juice
- 2 Dried Bay Leaves
- 1 tablespoon White Granulated Sugar
- 1 tablespoon Parsley roughly chopped
- 1 tbsp Green Onions roughly chopped
Instructions
- First, in a large skillet over medium heat, arrange bacon slices in a single layer and fry four minutes until bacon slices are crispy.
- Remove cooked bacon from pan and let drain. Reserve bacon fat in a heat safe bowl or container and set aside until further use.
- In the same pan, saute andouille sausage for two minutes until browned on both sides. Set aside until further use.
- After removing the cooked sausage, add one tablespoon of the reserved bacon fat. Add celery, onion, red bell pepper and garlic. Saute for two minutes, until the veggies are slightly soft and translucent.
- Add tomato paste, cajun and smoked paprika seasonings. Cook for one minute until the spices become fragrant.
- Pour in chicken broth and diced tomatoes and stir until combined and pour in red rice, stir and bring to a boil.
- After the mixture has come to a boil, reduce heat, pour in sugar and add bay leaves. Give one additional stir and simmer for 45 minutes, covered.
- It's important to note, halfway through cooking time add in sausage and bacon and continue to cook until rice is fluffy and cooked through.
- Lastly, garnish with parsley and green onions and enjoy!
Anne says
2 tablespoons chicken broth?
Carita says
Thanks so much for catching that Anne! I've updated the recipe card to reflect the true amounts. Based on pot size, you'll need between 2-4 cups! 🙂
Trent says
I just learned how to make red rice recently after several attempts and the rice came out sticky or clumpy. I learned that 2 cups of rice to 2 cups of water then placed in oven with all ingredients included at 350 degrees for 30 mins and let it rest for 10 mins make the perfect red rice for family of 4. We love red rice now and will have it often
Carita says
What an awesome trick! I agree, it takes skill to get the perfect consistency and texture when baking red rice. Thanks so much for sharing!
LaQuitta says
Hello,
Your recipe says add red rice on step 6. Just wondering if a step was missing. I remember my mom using tomato sauce in hers. Just wondering.
Thank you
Carita says
Hi LaQuitta! Thanks so much for trying the recipe out. In this particular recipe with the sausage, I added tomato paste and diced tomatoes (with the juice). This was enough tomato liquid to my liking but you can certainly add more tomato sauce if you like. I do have another recipe, Southern Savannah Rice with Shrimp (that my Grandma prepared) that has tomato sauce in it as you remember your mom preparing. Check it out and thanks for stopping by, hope you'll stick around! 🙂