Lowcountry red rice

lowcountry red rice southern recipes, American food, Sweet Savant America's best food blog

Lowcountry Red Rice

Red Rice, South Carolina Low Country Cooking Learn how to make red rice, a popular side dish influenced by West African Jollof rice


Lowcountry red rice is a side dish that can easily be served as a full meal.

Low country red rice is great for a Sunday dinner or any holiday meal. I like to cook a big batch so we can eat the leftovers for days after.

There are many variations on this recipe but I like mine loaded with seared sausages and green peppers. Many people like to add celery and shrimp as well but I like to cook my shrimp separately and serve it on top.

If you want to add shrimp to the dish I advise adding peeled and deveined shrimp to the top of the dish in the last 8 minutes of cooking, then tossing them with the rice and letting the dish stand covered for an additional 5 minutes.

lowcountry red rice southern recipes, American food, Sweet Savant America's best food blog

Lowcountry Red Rice

Demetra Overton
Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings 8 -10 servings


  • 1 tablespoon canola or vegetable oil
  • 4-6 smoked sausages
  • 1 onion diced
  • 1 green bell pepper diced
  • 3 cups of long grain white rice
  • One 28 ounce can of diced tomatoes
  • 4 to 5 cups of chicken broth
  • 1 bay leaf


  • Drain the can tomatoes but save the juice, we're going to use it to cook our rice. Combine the tomato juice and chicken broth to make 6 cups of liquid. We will use this liquid to cook the rice. Set this aside until ready to use.
  • Start with a large Dutch oven with a lid. Place the pot over medium heat, add the oil to the pot and brown the sausages for about 3 to 5 minutes. Add in the chopped onion and bell pepper, saute them until they are soft. Stir in the rice and saute for 2 to 3 minutes. Add the strained tomatoes.
  • Pour the juice broth combination into the Pan add the Bay leaf and salt. Bring to a simmer and let simmer for 5 minutes. Cover the pot and place it in a 350゚ oven for about 20 minutes. Remove the pan from the oven and check to see if done, all the liquid should be absorbed.



2 Comments on Lowcountry Red Rice

  1. pierre
    September 29, 2018 at 8:47 pm (6 years ago)

    Hello. Can I just leave the pot on the stove and let it simmer? I don’t want to heat up the kitchen with the oven.

    • Demetra Overton
      October 2, 2018 at 1:08 am (6 years ago)

      Hi Pierre,
      You definitely can leave this on the stove top to finish cooking. I like to put it in the oven for even, gentle cooking but stovetop cooking is fine too! Thanks for reading


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