Charleston red rice is a famous side dish from the Lowcountry of South Carolina. It has a unique grain and gets its color and flavor from bacon and tomato paste. Slightly sweet with a little kick, this side dish goes with nearly any Southern entree!.
I grew up in Charleston, South Carolina, and there are some foods that are only found there that I’ve always known. As a child, I loved going to Bessingers BBQ for Sunday brunch with cornbread, pulled pork, and mustard-based BBQ sauce. I also loved making a Lowcountry boil with fresh shrimp and crabs, and at The Old Post Office restaurant on Edisto Island, I ate the creamiest bowl of shrimp and grits.
But ever-present alongside all those delicious entrees, quietly out of the spotlight, there was always Charleston red rice.
Along with shrimp and grits, red rice is one of the most common dishes in Charleston restaurants (and I don’t think you’ll find it much anywhere else). A common side dish is rice cooked in tomato paste and bacon grease, which gives it its unique taste and color. My mom said it’s a little sweet (mostly from the tomato paste) and a little spicy, but not too spicy so that the tomato paste’s sweetness is lost. It tastes best to me when it has smoked sausage bits, bell peppers, and onions in it.
You can add more parts to the rice if you want, but the sausage, bacon, and vegetables should be seen as accents rather than the main star. The rice itself is the heart of the dish.
That’s why it took me so long to perfect this recipe. Rice is easy to make and tastes good, but if you want a certain result or texture, it can be very difficult to get! (Check out my recipe for Weeknight Skillet Chicken and Chorizo Paella—it’s crazy tasty and easy, but I could never get the crusty bits to stay the same in a cast iron pan!)
When I think of perfect Charleston red rice, I picture rice grains that are all separate and not sticky at all.
A long time ago, I made a dish that was based on Charleston red rice and had almost the same ingredients, but it was more like jambalaya in texture. It was so tasty, and I never got tired of the leftovers. But I would never call it Charleston red rice because it was stickier or more saucy than the rice I’ve had at different Charleston restaurants.
For a while, I forgot to try to make it. It wasn’t until recently that I wanted to make rice to go with grilled blackened salmon. Before, I always made garlic herb rice, but I thought red rice would go great with a nice fillet of blackened fish. To make Charleston red rice in the rice cooker, I used what I had in the pantry and gave it a half-hearted try.
It was terrible. It was way too sticky and way too sweet. I couldn’t even eat it all and we ended up throwing out the leftovers.
But it rekindled my desire to make a good, authentic Charleston red rice at home. So I tested relentlessly until I got it right.
First I got the flavor down, and it was divine. My husband and I devoured it.
It wasn’t as sticky as I wanted it to be, but maybe it could be sticky? Maybe having completely separate rice grains wasn’t necessary for making authentic Charleston red rice.
I tried to reason myself into calling the recipe good enough. Then I called my mom.
“One more thing,” I said to her before we wrapped up our conversation. “Describe to me your perfect Charleston red rice. ”.
“DRY,” she said immediately and emphatically. The texture was the main thing she described to me. And at that first reply I knew I had to keep testing.
Red rice and sausage is a hearty flavorful one-pot meal that comes together easily. This combo of rice sausage, tomatoes, and spices makes a satisfying dinner the whole family will love. In this article, I’ll walk you through the ins and outs of making perfect red rice and sausage every time.
An Overview of Red Rice and Sausage
Red rice and sausage is a rice-based dish flavored with tomatoes, onions, peppers spices and of course, sausage. It originated in the Southeastern U.S., with influences from Creole and Cajun cuisine. The rice turns a reddish color from being cooked with tomato sauce or tomatoes.
Traditionally, red rice is made with long grain white rice, but other types of rice can be used as well. Smoked or spicy sausage, such as andouille or chorizo, is commonly used, but you can also use turkey, chicken, or pork sausage. Vegetables like onions, bell peppers, and celery are sautéed to add flavor. Garlic, tomatoes, chicken or vegetable broth, and Creole seasoning blend everything together.
This one-pot meal is budget-friendly, easy to make, and reheats well making it a perfect weeknight dinner. The rice absorbs all the delicious flavors as it cooks for mouthwatering results. Let’s look at some tips for making flavorful red rice and sausage.
Tips for Making Red Rice and Sausage
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Choose the right rice: Long grain white rice, like basmati or jasmine, works best, as it won’t get too sticky. Medium grain rice like Arborio can also be used. Stay away from short grain and brown rice.
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Pick your sausage wisely: Andouille, chorizo, kielbasa, or linguiça sausage all pair nicely. For a lighter option, use turkey or chicken sausage.
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Cook the sausage first: Browning the sausage first builds flavor. Remove it from the pan, then cook the aromatics.
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Sauté the veggies: Onion, celery, bell pepper, and garlic create an aromatic backbone. Sauté until softened.
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Go easy on the liquid: Too much liquid will make the rice mushy. Chicken or vegetable broth adds flavor, but use sparingly.
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Add tomatoes: Crushed tomatoes or tomato sauce lend both moisture and bright flavor.
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Season well: A Creole or Cajun seasoning blend adds authentic spice and flavor.
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Simmer then bake: Cook on the stovetop then finish baking in the oven for maximum flavor infusion.
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Get the rice ratio right: Use about 2 cups liquid to 1 cup rice. Adjust as needed based on rice variety.
Step-by-Step Instructions
Follow these simple steps for flawless red rice and sausage every time:
Prep the Ingredients
- 1 pound smoked sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups long grain white rice
- 1 14oz can diced tomatoes
- 32 oz chicken or vegetable broth
- 2 Tbsp Creole seasoning
- Salt and pepper to taste
Brown the Sausage
- In a large skillet, cook the sausage over medium-high heat until nicely browned, about 3-5 minutes per side.
- Transfer to a plate and set aside.
Cook the Vegetables
- In the same skillet, sauté the onion, celery, bell pepper, and garlic until softened, about 5-7 minutes.
Simmer the Rice
- Add the rice to the vegetables and stir to coat.
- Stir in the tomatoes, broth, Creole seasoning, salt, and pepper.
- Bring to a boil, the reduce heat and simmer for 15 minutes, until most of the liquid is absorbed.
Bake
- Transfer the mixture to a 9×13 baking dish.
- Cover with foil and bake at 350°F for 30 minutes.
- Remove foil and bake 15 minutes more to brown the rice.
Finish and Serve
- Fluff with a fork. Taste and adjust seasonings as desired.
- Serve the red rice topped with the reserved sausage. Enjoy!
Variations and Substitutions
One of the great things about red rice and sausage is how adaptable it is:
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Use chicken, shrimp, crawfish, or ham instead of sausage.
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Swap different vegetables like mushrooms, corn, or okra.
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For a spicier kick, add cayenne pepper or hot sauce.
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Make it healthier with brown rice and turkey sausage.
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Use all vegetable broth for a vegetarian/vegan version.
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Substitute canned fire-roasted tomatoes for a smoky twist.
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Stir in cooked beans or peas for extra protein.
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Add bay leaves, oregano, or thyme for extra flavor.
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Garnish with scallions, parsley, or shredded cheese.
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Serve with crusty bread, over lettuce, or with a fried egg on top.
No matter how you customize it, red rice and sausage makes for a satisfying, budget-friendly dinner. The rice soaks up the tomatoey flavors for a dish that’s way more than the sum of its parts.
Frequently Asked Questions
What kind of rice is best for red rice?
Long grain white rice works best, as it won’t get gummy or stick together. Good options include basmati, jasmine, or Texmati rice. Medium grain rice like Arborio can also be used.
Can you use brown rice?
It’s best to avoid brown rice, as it requires more liquid and takes longer to cook, which can make it mushy in this dish. Stick with white rice varieties.
What if my red rice is bland?
Boost the flavor with extra Creole seasoning, garlic, hot sauce, or Cajun seasoning. You can also increase the amount of sausage or add ham or bacon.
Why is my red rice mushy?
Too much liquid and over-stirring can cause mushiness. Use a lid while simmering and don’t stir excessively. Letting it bake uncovered at the end will also help dry it out.
Can I use leftover red rice?
Absolutely! Leftover red rice holds up well for about 4-5 days refrigerated. Reheat gently with a splash of broth to refresh it. The flavors meld even more on the second day.
Sample Red Rice and Sausage Recipes
To get you started, here are a couple flavorful red rice and sausage recipes to try:
One Pot Sausage and Red Rice
Ingredients:
- 1 lb smoked pork sausage, sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tsp Creole seasoning
- 2 cans tomato sauce (15 oz each)
- 1 1/2 cups water
- 2 cups medium grain rice
Instructions:
- Brown sausage, remove from pan.
- Sauté onion and pepper 5 minutes.
- Return sausage to pan. Stir in tomato sauce, water, Creole seasoning, and rice.
- Bring to a boil, then simmer 20 minutes until rice is tender.
Spicy Red Rice and Andouille Sausage
Ingredients:
- 1 lb andouille sausage, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 3 stalks celery, diced
- 2 Tbsp Cajun seasoning
- 3 cloves garlic, minced
- 1 cup white rice
- 15 oz can fire-roasted diced tomatoes
- 32 oz chicken broth
- Hot sauce, to taste
Instructions:
- Brown sausage in skillet, remove from pan.
- Sauté vegetables 5 minutes.
- Add rice, tomatoes, broth, Cajun seasoning, garlic, and hot sauce.
- Simmer until rice absorbs liquid.
- Transfer to baking dish, cover, and bake at 375°F for 30 minutes.
The Joys of Red Rice and Sausage
From its Deep South roots to its budget-friendly ingredients, red rice and sausage has a lot going for it. Here are some of the things I love about this flavorful one-pot meal:
It’s versatile – with endless ways to customize it, red rice and sausage adapts well to different dietary needs and preferences.
It’s hearty – the combo of rice, sausage, vegetables, and seasoning makes it really satisfying.
It’s thrifty – using humble ingredients like rice, canned tomatoes, and sausage keeps it budget-friendly.
It’s packed with flavor – between the spices, sausage, tomatoes, and aromatic veggies, it delivers big, bold flavor.
It’s hands-off – just stir, simmer, bake, and serve for easy cooking with minimal effort.
It’s crowd-pleasing – with its comforting flavors, red rice
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Agitate the rice as minimally as possible.
If I stir the rice while I’m sautéing it, that’s fine. But when you add the water, you should just stir it enough so that it doesn’t sit on top of the rice. Loose exterior starch comes from grains of rice knocking against each other in the bag or pot. Plus, the loose outside starch is what turns your rice into a sticky paste instead of fluffy rice with separate grains.
For the same reason, don’t stir the rice while it’s cooking, and use a fork to fluff the rice instead of a spoon to mix it at the end.
Use the right kind of rice.
A long grain rice is best for making rice that isn’t sticky. A medium or short grain rice is better for making paella, while arborio rice is best for making risotto, which is the creamiest rice ever. Some types of rice, like jasmine or basmati, have more distinct grains, but this term wouldn’t work for Charleston red rice.
You can use either long grain rice for this recipe or Carolina Gold rice. The long grain rice made the dish drier for me, but the Carolina Gold would be more authentic because it’s the heritage grain that would have been grown here in the antebellum era, when Charleston red rice was first made. But Carolina Gold is known for being picky. Its chameleon-like properties mean it can be used for both separate and sticky tasks.
I can find Carolina Gold rice at my local grocery stores but if you’re out of the region you can either order it on Amazon or from Anson Mills, a company that specializes in growing heritage crops of rice, corn, and other grains.