About the Dish

Per Serving
Calories 520
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 1390 mg
Total Carbohydrates 75 g
Dietary Fiber 4 g
Sugar 11 g
Protein 21 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Pilsner

Top-fermenting yeast versus bottom-fermenting yeast: the two mother styles of beer. Lagers and Pilsners bottom ferment, which requires lower temperature and more time to produce crisp, clean-tasting beer. Ales top ferment at a higher temperature in a short amount of time, making them much easier to produce. For this Lowcountry classic, a crisp, clean pilsner that refreshes your palate will provide the perfect accompaniment.

Highland Pilsner, Asheville, North Carolina

Tempranillo - Rioja, Spain

The soft, muted cherry and red raspberry flavors are all packaged in an elegant, medium-bodied frame in a traditional Tempranillo from Rioja, Spain. The smoky notes from the sausage bounce off well against this backdrop and the acid structure helps facilitate the tomato base of this dish.

R. Lopez de Heredia, Reserva, Vina Tondonia, Rioja, Spain

METHOD

1
MISE EN PLACE • Peel and finely chop onion. • Finely chop celery. • Peel and mince garlic. • Chop red pepper. • Pick and chop parsley leaves. • Slice sausage into 1/2-inch rounds.
2
• Place a saucepan with a lid over medium heat. Add 1 teaspoon olive oil. When oil is hot, add sausage. Cook, stirring, until browned, 2-3 minutes. • Transfer sausage to a bowl.
3
To saucepan, add 1 teaspoon olive oil. When oil is hot, stir in onion, celery, red pepper and garlic. Cook, stirring, until vegetables are tender, about 5 minutes.
4
Add rice. Stir to coat.
5
• Stir in tomato sauce, 1 1/2 cups water and 1 packet hot sauce. • When liquid simmers, reduce heat to low. Cover, and simmer until rice is tender and has absorbed most of the liquid, about 20 minutes.
6
• Return sausage to pan. • Remove from heat. Cover, and let stand 5 minutes.
7
• Stir in parsley. • Taste and adjust seasoning as desired with Campfire salt and remaining hot sauce. Enjoy!

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