Savannah Red Rice with Andouille Sausage

This savory and spicy one-pot dish is rich in flavor and history ringing true to African American southern cuisine.

This savory and spicy one-pot dish is rich in flavor and history ringing true to African American southern cuisine.

1

In a large skillet over medium heat, fry bacon until crispy (~4 mins). Remove from pan and let drain. Reserve bacon fat in a heat-safe container and set aside.
2

In the same pan, sauté andouille sausage until browned on both sides (~2 mins). Set aside until further use.
3

Add a tablespoon of the reserved bacon fat to the skillet. Sauté celery, onion, bell pepper and garlic until slightly soft and translucent (~2 mins).
4

Add tomato paste, Cajun and smoked paprika seasonings. Cook until the spices become fragrant (~1 min).
5

Pour in chicken broth and tomatoes, stir until combined.
6

Add rice, stir and bring to a boil.
7

Reduce heat, add sugar and bay leaves. Stir once, cover and simmer for 45 mins.
8

Halfway through cooking time, add in sausage and bacon and continue to cook until rice is fluffy and cooked through.
9

Garnish with parsley and green onions and enjoy!