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Wow, this Savannah red rice is amazing! A new favorite | FeeliingFoodish.com
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3.67 from 3 votes

Savannah Red Rice

This savory and aromatic Savannah red rice recipe is the perfect comfort food that will transport you to the South with every bite. With a perfect blend of long-grain rice, spicy sausage, and a medley of flavorful vegetables, this dish is not only delicious but also easy to make. The aromatic mix of spices adds a bold and spicy kick that will leave your taste buds wanting more.
Cook Time1 hour
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 455kcal
Author: Marie

Ingredients

  • 4 tbsp butter divided
  • 2 stalks celery diced
  • 1 small onion diced
  • 2 cloves garlic smashed
  • 28 ounces diced tomatoes two 14 oz cans
  • 2 cups chicken broth plus more if needed; (see note)
  • 2 tablespoons apple cider vinegar
  • 1/8 teaspoon red pepper flakes
  • 2 bay leaves
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups long-grain rice (see note)
  • 1 pound chorizo , cooked and cut into 1/2-inch slices
  • 1 pound raw shrimp , cleaned and deveined

Instructions

  • Add 3 tablespoons of butter to a medium sauced saute pan and cook celery, onion, and garlic until fragrant and softened, about 4 minutes.
  • Add tomatoes, broth, vinegar with pepper, bay leaf, thyme and pepper, and salt, and continue to simmer over low heat for about 15 minutes.
  • In another saute pan, add the remaining butter and heat until melted. Then add rice and cook until translucent, stirring very frequently for about 5 minutes. Do not allow to brown.
  • Add the sautéed rice to the tomato vegetable mixture and cook over low heat for about 30 minutes (see note). Add shrimp and cooked sausage and heat for another 3 or 4 minutes until shrimp are cooked through. 

Notes

Carolina Gold rice recommended; I couldn't find this brand and used long grain rice and it came out great but the Carolina Gold is supposed to be better
The rice is a bit al dente in the finished dish; if you prefer the rice to be cooked more thoroughly, add more chicken broth at the end and continue cooking

Nutrition

Calories: 455kcal | Carbohydrates: 44g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 696mg | Potassium: 404mg | Fiber: 2g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg