SAVANNAH RED RICE WITH SHRIMP AND SMOKED SAUSAGE
A traditional Southern dish, red rice gets its color from lots and lots of tomatoes - nearly two pounds of canned tomatoes, in this recipe. Spice, smoky sausage, and sweet shrimp mingle in this dish to create a perfectly balanced meal.
Categories smoked sausage red rice shrimp savannah southern
Time 1h15m
Yield 10 servings
Number Of Ingredients 16
Steps:
- In 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.
- In 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.
- In 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.
Nutrition Facts : Calories 450 calories
ONE POT SAUSAGE, SHRIMP AND RICE
One pot sausage, shrimp and rice is a dish reminiscent of Jambalaya. Everything cooks in one pot and comes together so easily; the flavors build on each other as each component cooks. Smoky turkey kielbasa, peppers, onion, fluffy white rice, and fresh shrimp are the main stars of this show. With a good amount of seasoning and some fresh scallions, this dish is flavorful and a nice change up from your usual dinner routine, but you won't be stuck in the kitchen for hours. One pot sausage, shrimp and rice is sure to please!
Provided by Steph
Categories dinner lunch Main Course
Number Of Ingredients 14
Steps:
- Slice the kielbasa into 1/4" rounds.
- Spray the bottom of a Dutch oven (or large pot) with olive oil spray and turn the heat onto medium high.
- Add the kielbasa slices and cook them for about 10 minutes. They are fully cooked, but we are looking for the outsides to get brown and the flavor to render.
- Dice the peppers and onion and add them to the pot with the kielbasa after the 10 minute cooking time.
- Cook the peppers and onion for 10 minutes or until tender.
- Use the moisture from the peppers and onions to pick up the burnt bits from the bottom of the pot, and use your wooden spoon to scrape them up.
- Add the paprika, onion powder, oregano, cayenne and salt.
- Half the cherry tomatoes and add them to the pot. Stir to combine.
- Add the dry, uncooked rice and stir to combine. Add the broth and stir again.
- Bring this mixture to a boil and then cover the pot, and reduce to simmer.
- Cook for 15-20 minutes or until the rice is cooked and tender (taste to be sure).
- Add the shrimp to the pot, stir to combine, and cover again. Cook for another 5 minutes or until the shrimp is opaque and firm.
- Chop the scallions and toss to combine.
- Taste for seasoning: add more salt if desired, or more cayenne for heat.
Nutrition Facts : ServingSize 1.5 cups, heaping, Calories 398 kcal, Carbohydrate 49 g, Protein 32 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 223 mg, Sodium 1566 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g
CHARLESTON RED RICE
A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice - or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree's mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you'd like to add sausage, just let it sear with the vegetables in Step 3.) To start, the "holy trinity" (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it's perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.
Provided by Millie Peartree
Categories grains and rice, side dish
Time 4h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
- In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
- In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
- To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
- Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
- Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.
SAUSAGE AND SHRIMP GUMBO
This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Cut sausage into 1/2-inch slices; set aside.
- Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
- Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
- Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
- Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
- Ladle gumbo into bowls with rice.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 36.2 g, Cholesterol 98.9 mg, Fat 28.8 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 847.8 mg, Sugar 2.6 g
SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY
Here's what you need: oil, raw shrimp, chesapeake bay seasoning, sausage, water, yellow onion, red bell pepper, green bell pepper, zucchini, corn, carrot, garlic, chicken broth, salt, pepper, fresh parsley, rice
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add shrimp to skillet and season with Chesapeake Bay seasoning.
- Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
- Heat oil in a large skillet over medium-high heat.
- Add sausage to skillet.
- Cook until browned, turning links frequently.
- Reduce heat to medium-low and add water to skillet.
- Cover and simmer for 12 minutes. Remove from skillet and set aside.
- Add onions and bell peppers to the same skillet and cook for 2 minutes.
- Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
- Stir in shrimp and garlic.
- Pour chicken stock into pan and stir until well-incorporated.
- Add salt and pepper.
- Remove from heat.
- Top with parsley and serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 19 grams, Fat 23 grams, Fiber 3 grams, Protein 31 grams, Sugar 6 grams
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