|2 servings||calories per servings 520||protein serving 21 g||carbs per serving 85 g||total fat per serving 14 g|
Rice has long been a staple food in the South, especially in the Lowcountry area around Charleston and Savannah. There are many ways to prepare the dish known as “red rice”, but each involves some type of rice and tomato. This one is made hearty with smoky chicken sausage from Pine Street Market in Atlanta, Georgia, and Carolina Gold Rice, an heirloom grain which hails from South Carolina.
For those who avoid pork, please note that the provided Smoked Chicken Sausage has a pork casing!
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||85 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Peel and finely chop onion.
• Finely chop celery.
• Chop red pepper.
• Peel and mince garlic.
• Pick and chop parsley leaves.
• Slice sausage into 1/2-inch rounds.
• Place a saucepan with a lid over medium heat. Add 1 teaspoon olive oil. When oil is hot, add sausage. Cook, stirring occasionally, until sausage is browned, 2-3 minutes.
• Transfer sausage to a bowl. Leave fat in pan.
Add 1 teaspoon olive oil to pan. When oil is hot, stir in onion, celery, red pepper and garlic. Cook, stirring, until vegetables are tender, about 5 minutes.
Add rice. Stir to coat.
• 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 liquid, about 20 minutes.
• Fold sausage into rice.
• Remove pan from heat. Cover, and let stand 5 minutes.
• Stir in parsley.
• Taste and adjust seasoning as desired with Campfire salt and hot sauce. Enjoy!
"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."Learn More...