Savannah Red Rice with Shrimp
Savannah's smoky, tomato-stained rice dish studded with local shrimp, reflecting Gullah Geechee rice culture along the Georgia coast.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Cast-iron skillet with lid
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14
- carbs
- 46
- protein
- 24
- calories
- 410
Instructions
- 1
Brown the sausage in a large skillet. Move the sausage to a plate and set it aside.
- 2
Add the onion and bell pepper to the same skillet. Saute them until they are soft.
- 3
Add the garlic. Cook for 30 seconds.
- 4
Stir in the rice, tomato sauce, stock, paprika, and cayenne.
- 5
Bring the liquid to a gentle bubble, then cover with a lid. Cook for 18–20 minutes until the rice is almost tender.
- 6
Put the cooked sausage and the shrimp into the skillet.
- 7
Cover and cook for 5–7 minutes more. Stop when the shrimp turn pink and the rice is fully cooked.
- 8
Season with salt and pepper before serving.
Chef's tips
Use long-grain rice and do not stir too much while it simmers so the grains stay separate. Fresh local shrimp make a big difference in flavor.
Storage
Refrigerate up to 3 days in a sealed container.
Reheating
Reheat in a skillet over low heat with a splash of broth to loosen the rice.
Common mistakes to avoid
- •Adding the shrimp too early, which makes them tough and overcooked.
- •Using too much liquid, which makes the rice mushy.
Serving suggestions
Cooked Savannah Red Rice with Shrimp?
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