This is a dish that is a staple throughout the low country region of South Carolina. I have had many different variations but this one is my personal favorite. If you want it to be a bit milder, you can leave out the cayenne pepper. It’s easy to make and can be served as a main or a side dish.
Ingredients:
½ cup Onion
½ cup Green or Red Pepper
¼ cup Celery
4 Tbsp Butter
1 package of Smoked Sausage. Andouille would be good here. Cut into bite size pieces.
1 tsp. Cayenne, omit if using andouille sausage as it can be spicy.
Freshly ground Black Pepper
2 tsp Salt
2 cups of medium grain Rice
1 14.5oz can of diced Tomatoes
1 cup of Water
Preparation:
Sauté onion, pepper and celery until translucent. Add spices and sausage and brown until well caramelized.
Add rice and sauté for 2 minutes until all grains are well coated. Add tomatoes and water and bring back to a boil. Cover and cook on lowest heat for 20-25 minutes or until all water is absorbed.
Serve in shallow bowls with hot sauce and a cold beer. Or as a side for a larger meal.
The Louisville Chef 