Low Country Cioppino Recipe
Carolina Gold Rice Pilau, Conecuh Sausage, Seafood Melange, Smoked Tomato, Saffron Broth
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Ingredients
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Rice Pilau
Seafood and Sausage
Broth
Method
Prepare the Rice Pilau
Step 2
Stir in the garlic and cook for another minute until fragrant.
Step 3
Add the Carolina Gold rice, salt, and black pepper, stirring to coat the rice.
Step 4
Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes or until rice is tender.
Make the Broth
Step 1
In a separate large pot, combine the smoked tomatoes, white wine, water, saffron threads, bay leaves, and Old Bay seasoning. Bring to a simmer.
Step 2
Add the sliced Conecuh sausage to the broth and simmer for 10 minutes.
Cook the Seafood
Step 1
Add the shrimp, mussels, clams, and crab meat to the broth. Cover and cook until the shellfish open and the shrimp are cooked through, about 5-7 minutes.
Step 2
Discard any unopened shellfish.
Serve
Step 1
Serve the seafood and broth over a bed of the rice pilau. Enjoy!