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/Non Dairy substitute or 3 Tbsp Vegetable Oil
1 package of Field Roast Sausage, or smoked sausage if your want meat.
1 tsp. Cayenne
Freshly ground Black Pepper
2 tsp Salt
2 cups of medium grain Rice
1 14.5oz can of diced Tomatoes
1 cup of Water
Sauté onion, pepper and celery until translucent. Add spices and sausage and brown until well caramelized.You may leave the sausages whole or cut them into pieces.
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.
The Louisville Chef 