Red Rice Recipe

Red Rice in a green dutch oven — Photo:
Frederick Hardy II / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:

45 mins

Total Time:

55 mins

Servings:

For chef Tiffany Derry, this comforting dish is a staple on Mother’s Day. Rice is cooked until tender in a tomato-forward broth and loaded with sweet sautéed shrimp and spicy andouille sausage. It’s savory and well-seasoned, and has a bit of a kick from the sausage, Creole seasoning, and hot sauce. Fresh herbs and lemon are stirred in at the end, which is not traditional for red rice, but it gives the dish a nice freshness.

The secret seasoning in Derry’s rice is dried shrimp, a flavor-packed ingredient commonly used in East Asian and Mexican cooking. It’s ground into fine flakes and added to the rice as a seasoning alongside Creole spices to boost umami and the rich seafood flavor.

Frequently Asked Questions

What is the difference between Creole and Cajun cuisine?

While both cuisines hail from Louisiana, they stem from two different ethnic groups and are distinct. Creole food is generally milder and contains ingredients like tomatoes and seafood such as shrimp and oysters. Cajun food typically doesn’t include tomatoes, is spicier, and is more pork-heavy.
What is andouille sausage?

Andouille sausage is a smoked pork sausage typical in Creole and Cajun cuisine. It has a firm, chewy texture and is spiced with cayenne pepper and paprika, which gives it a flavorful kick.

Notes from the Food & Wine Test Kitchen

Shef Tiffany Creole seasoning is available online at rootssoutherntable.com. Dried shrimp are available at most Asian grocery stores or online at sayweee.com. To grind dried shrimp, pulse it in a spice grinder, or crush it with a mortar and pestle until small flakes form.

Make ahead

The vegetables and sausage can be chopped up to one day in advance and stored in separate ziplock plastic bags in the refrigerator.

Suggested pairing

Try a rich, cherry-berry dark rosé, such as Domaine de la Mordorée La Reine des Bois Tavel Rosé.

Cook Mode (Keep screen awake)

Ingredients

1/4 cup canola oil, divided
1 pound andouille sausage, chopped into 1/2-inch pieces
1 large yellow onion, chopped (about 2 cups)
1 red bell pepper, seeded and chopped (about 1 cup)
2 celery stalks, chopped (about 3/4 cup)
3 garlic cloves, minced (about 1 tablespoon)
2 cups uncooked long-grain white rice (such as Cajun Country)
1 1/2 tablespoons Creole seasoning (such as Shef Tiffany)
4 teaspoons dried shrimp, ground
2 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1/4 cup tomato paste
4 cups chicken stock
1 (15-ounce) can crushed tomatoes
2 dashes hot sauce (such as Louisiana Hot Sauce)
1 1/2 pounds peeled and deveined tail-on raw jumbo shrimp
1/3 cup chopped fresh dill
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh tarragon (optional)
2 tablespoons fresh lemon juice
Sliced scallions, for garnish

Directions

Heat 3 tablespoons canola oil in a large Dutch oven over medium-high. Add sausage, and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer sausage to a medium bowl using a slotted spoon, reserving drippings in Dutch oven. Add onion to drippings in Dutch oven, and cook, stirring occasionally, until onion begins to soften, 3 to 4 minutes. Add bell pepper and celery; cook, stirring occasionally, until bell pepper begins to soften, about 3 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Stir in rice, Creole seasoning, dried shrimp, 2 teaspoons salt, and 3/4 teaspoon black pepper; cook, stirring constantly, until well combined, about 10 seconds.
Add tomato paste to Dutch oven; cook, stirring constantly, until rice is evenly coated, about 1 minute. Stir in chicken stock, crushed tomatoes, hot sauce, and reserved sausage. Bring to a simmer over medium-high; cover, and reduce heat to medium-low. Cook, undisturbed, until all liquid is absorbed and rice is tender, about 20 minutes.
Sprinkle shrimp with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Working in batches if needed, cook shrimp, turning once, until just opaque, about 1 minute and 30 seconds per side.
Add cooked shrimp, dill, parsley, tarragon (if using), and lemon juice to rice mixture in Dutch oven; stir and fluff rice to combine. Garnish with sliced scallions, and serve hot.