I'm looking for the recipe for Savannah's famous " red rice"?!
I'm looking for the recipe for Savannah's famous " red rice"?
My mother was from Savannah, Ga. and use to make it ,but had forgotten how by the time she pasted away at age 83. I never can get it quite right by guessing the measurements that she kept in her head.You know what I mean, a dab of this and a teacup full of that. LOL. I need some standard measures. Hope some of you great Savannah cooks can help me out.
Answers:
1/4 pound salt pork, finely diced
1 small red pepper, diced
1 small green pepper, diced
1 rib celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 cups long-grain white rice
2 cups crushed, canned whole tomatoes, undrained
2 tablespoons tomato paste
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
Source(s):
http://www.foodnetwork.com/food/recipes/...
This dish is a specialty of Georgia and South Carolina (where it is simply called red rice). Cooks in other parts of the country will recognize it as Spanish rice.
6 servings
6 slices bacon (about 1/4 pound)
1 cup chopped scallions (about 5 medium)
1 small green bell pepper, chopped (about 3/4 cup)
2 cups raw rice
1 (14 ounce) can whole tomatoes, with their juice
4 tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
3/4 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups canned chicken broth
1/3 cup water
2 tablespoons chopped parsley, for garnish (optional)
Preheat the oven to 325 degrees.
In a large ovenproof skillet with a tight-fitting lid, cook the bacon, uncovered, over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside.
In the bacon fat, saute the scallions and green pepper over medium heat until the scallions are softened but not browned, about 5 minutes. Add the rice and cook, stirring, for 5 minutes.
Stir in the tomatoes with their juice, breaking them up with a spoon. Stir in the tomato paste, paprika, sugar, hot pepper sauce, salt, black pepper, chicken broth, and water. Increase the heat to medium-high and bring to a boil, stirring.
Cover and bake in the oven until the rice is tender and all of the liquid is absorbed, about 45 minutes.
Stir once and let stand, covered, for 10 minutes. Serve sprinkled with the reserved bacon and the parsley.
I believe that one of the secrets is the left over baked ham and andouille sausage
http://southernfood.about.com/cs/redbean...
http://www.gumbopages.com/food/red-beans...
http://www.zatarains.com/