It takes a little love and lot of time to make this dish, but the results are worth it.
Photo by Karen Hermann
SERVES 8–10 (AS A SIDE, LESS IF AS AN ENTRÉE)
Cooking spray
4 slices bacon, cut crosswise into ½-inch pieces
8 ounces smoked sausage, cut horizontally into quarters and diced
1 large sweet onion (Vidalia or Spanish), diced
1 stalk celery, diced
1 bell pepper, diced
1 large garlic clove, minced
1 15-ounce can fire-roasted tomatoes
1 6-ounce can tomato paste
Kosher salt
Fresh ground black pepper
1–2 teaspoons sugar (according to taste)
2 teaspoons Cajun seasoning
Dash hot pepper sauce
2 cups long grain rice, rinsed until clear
1 16-ounce can red beans, rinsed and drained, optional
2 cups chicken stock or water
Chopped parsley, for garnish
Red pepper flakes, for garnish, optional
Preheat oven to 350 F. Spray a 2-quart (9-by-13-inch) baking dish with cooking spray. Set aside.
In a large skillet over medium-high heat, cook bacon pieces until just short of crispy. Remove from skillet and drain on a paper towel. Reduce heat to medium. Add sausage, onions, celery and bell pepper; cook until vegetables are tender. Add garlic and cook an additional minute. Add tomatoes, tomato paste, salt, pepper, sugar, seasoning and pepper sauce. Bring to a light boil, stir and cook 3–4 minutes.
Add mixture to prepared baking dish. Add rice, bacon and beans and mix thoroughly and spread evenly in dish. Pour in stock. Cover pan tightly with foil and bake for about 40 minutes. Remove from oven, fluff rice and return to oven, uncovered, and cook an additional 10–15 minutes until rice is done and all liquid is evaporated.
Remove dish from oven. Garnish with parsley and pepper flakes and serve.
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