Geechee Red Rice W/ Sausage & Bacon Recipe

Measure & rinse

Rinse 2 cups of long-grain rice under cold water until water runs mostly clear. Drain well and set aside. Dice onion, bell pepper, celery; mince garlic; slice scallions; cut sausage into 1/2-inch slices.

If using thick bacon, cut into 1/2-inch pieces.

Render bacon

In a large heavy-bottomed Dutch oven or deep skillet, heat 1 tablespoon olive oil over medium heat. Add 6 slices of bacon pieces and cook, stirring occasionally, until fat is rendered and edges are crisp, about 6–8 minutes.

Brown sausage

Push bacon to one side (or remove and reserve 2 tablespoons of the bacon fat in the pot). Add the sliced andouille or smoked sausage and cook until browned on both sides, about 4–5 minutes. Remove sausage and set aside with bacon.

Sweat vegetables

If the pot is very dry, add a touch of reserved bacon fat or the 1 tablespoon olive oil. Add diced onion, green pepper, and celery. Sauté over medium heat until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds, until fragrant.

Add tomato and seasonings

Stir in 3 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add the canned diced tomatoes with their juices, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, and salt and black pepper. Cook, stirring, for 2–3 minutes to combine and warm the tomatoes.

Combine rice and stock

Add the rinsed rice to the pot and stir to coat every grain with the tomato mixture. Return the browned sausage and bacon to the pot. Add 3.5 cups chicken stock and 2 bay leaves (plus an extra bay if using). Bring mixture to a gentle boil over medium-high heat.

Simmer gently

Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 18–20 minutes without lifting the lid. After 18 minutes, check for doneness: rice should be tender and liquid absorbed. If still too firm, cover and cook 2–4 more minutes.

When rice is done, remove pot from heat and let stand, covered, for 5–10 minutes to steam and finish cooking.

Fluff & add scallions

Remove and discard bay leaves. Fluff the rice gently with a fork to combine meat and rice. Stir in sliced scallions and 2 tablespoons chopped fresh parsley.

Adjust seasoning & serve

Taste and adjust salt, pepper, or hot sauce as desired. Serve hot as a main dish or alongside greens or cornbread. Garnish with additional parsley or sliced scallions if desired.