Gullah Red Rice - Lowcountry Red Rice - Gullah Gechee Recipe - Ellen’s Juneteenth Series 🍅🍚

Hello and Happy Juneteenth my Friends, welcome to my Southern Kitchen!
Today’s recipe I am making a Gullah Gechee classic and staple in the Lowcountry, Red Rice! This Rice dish is similar to West African Jollof Rice but more of a sweetness and Jollof Rice is more spicy. Full of smoked sausage, vegetables, and bursting with tomato flavor! Great to serve with Chicken or Beef also perfect for your Juneteenth celebration!
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1 large yellow or white onion, diced
1 green bell pepper, diced
1 (14-ounce) package smoked sausage, sliced rounds
1/4 cup canola or vegetable oil
2 (6-ounce) cans original tomato paste
4 teaspoons white sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon white or black pepper
2 cups uncooked parboiled rice, rinced
2 cups low sodium chicken broth
Fresh parsley flakes, for garnish (optional)
Preheat oven to 350 Degrees
In a large pot or Dutch oven over medium-high heat, add in the oil and heat it. Next add in the onions, bell pepper, and sausage; cook for 3 to 4 minutes until vegetables are translucent. Add and stir in both cans of tomato paste, sugar, onion powder, garlic powder, salt and pepper to the sausage mixture then add and stir in the rice; cook for 4 to 5 minutes (stir occasionally). Turn the heat off and add in chicken broth and stir to combine. Cover the pot and transfer it to the oven and bake for 30 minutes. Turn off the oven , fluff the rice, cover the pot, and transfer back into the oven and continue to bake for an additional 10 minutes. Remove from the oven, pour the red rice into a bowl, sprinkle with parsley flakes (if desired), serve and enjoy!
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