Savannah Red Rice Recipe

While this is one of my favorite things to make and eat, it isn't such a hit with everyone! 😬

Savannah Red Rice is a traditional southern dish that some compare to red beans and rice.  I personally think they are VERY different but I also don't like RB&R. Savannah red rice is packed with bright smokey flavor and a touch of heat.  When I am not feeling well, this is one of the first things I crave as comfort food. This dish gets a bad rep in our home because there was a time in 2020 when I was very sick and it is literally all I ate.  Every.  Single.  Day.  Hopefully enough time has passed that this one can get some air time again.

Like most of my favorite recipes this is a version of another recipe that I liked but tweaked over the years to make it exactly what I wanted.  I first made a version from my beloved Mrs. Wilke's cookbook.  I didn't care for the addition of bacon and bell pepper so over time I got it to exactly how I like, and I have to say I think it's so much better. (gasps). My version is very similar to my Shrimp Etouffee that I also love to make.

Note: I always use Conecuh brand sausage when available because not only is it delicious, but this is a brand from Alabama that we love to support.

Savannah Red Rice
Serves 6-8 people and can easily be halved

Ingredients:

• 3 cups of cooked white rice
• 1 pack of Conecuh brand smoked sausage chopped into 1/2-1" slices.
• 1 large yellow onion diced
• 1/2 head of celery diced, leaves removed.
• 1 large can of crushed tomatoes
• 1 small can of tomato paste
• 1-2 Tablespoons of Frank's Red Hot Sauce
• 4 Tablespoons of butter
• 1 1/2 teaspoons of kosher salt
• 1/2 teaspoon of black pepper

Directions:

• Pre-heat oven to 375°
• Cook rice and set aside
• In a large, heavy skillet sauté sausage, onion and celery until celery is translucent
• To your pan add cooked rice, crushed tomatoes and tomato paste and stir
• Add salt, pepper and hot sauce stirring well
• Allow to simmer for 5 minutes and add in butter.  Stir well.
• Remove from heat and place in pre-heated oven.  If your skillet isn't oven safe, transfer to a casserole dish
• Bake for 30 minutes and then remove from oven and allow to cool.

This dish keeps well in the fridge for a few days, but doesn't freeze well sadly.

​Love,