Sides

Savannah Red Rice

Steven Satterfield / September 7, 2016

This version of the classic rice dish (which, in its turn, is a southern coastal interpretation of paella) is from Steven Satterfield, executive chef/owner of Miller Union in Atlanta. There are a few points that are crucial to the final flavor of the dish. The first is using Carolina Gold rice, an heirloom variety of long-grain rice that is hand-harvested by its producer Anson Mills (buy it online at ansonmills.com). Sautéing the rice in fat for a good 5 minutes helps to deeply infuse flavor into the individual grains. Lastly, no peeking while the rice is cooking—the covered cast iron pot is key to the development of a delicious crust on the bottom. Steven likes to serve this with a green salad and roasted okra.

Prep Time

30 minutes

Cook Time

35-40 minutes

Servings

6

Ingredients

  • 4 tablespoons bacon drippings 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup diced celery (inner leaves included)
  • 2 cloves garlic, minced
  • 2 tablespoons plus 1 teaspoon kosher salt, or more to taste
  • 2 cups canned organic whole plum tomatoes (with their juice), chopped 2 cups chicken stock
  • 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)  1 1/4 teaspoons freshly ground black pepper
  • 3/4 teaspoon dried thyme
  • 2 bay leaves
  • 2 dried chiles d’arbol, chopped, or pinch of red pepper flakes
  • 2 cups raw Carolina Gold long-grain rice 
  • 1/2 pound andouille or chorizo sausage, grilled and sliced 
  • 1/2 inch thick 1 pound shrimp (preferably fresh), peeled, deveined, and cut into bite-size pieces

Preparation

  1. Heat 2 tablespoons each of the bacon drippings and butter in a medium saucepan over medium heat until foamy. Add the onion, celery, garlic, and 1 tablespoon of the salt and cook, stirring, until the onion and garlic are tender. Add the tomatoes, stock, vinegar, another tablespoon of the salt, 1 teaspoon of the pepper, the thyme, bay leaves, and chiles and simmer for 15 to 20 minutes, tasting for seasoning. 
  2. Heat the remaining 2 tablespoons bacon drippings and 2 tablespoons of the butter together in a large cast iron skillet over medium heat until foamy. Add the rice and cook, stirring frequently, until it is opaque, 5 to 6 minutes. This step is very important to the final flavor of the dish, so don’t stint on the time but also don’t let the rice burn. 
  3. Add 4 cups of the tomato mixture to the rice, stir to combine, and cover. Set a timer and cook the rice for 25 minutes over very low heat. DO NOT LIFT THE LID. After 25 minutes, turn off the heat and let the rice sit for 5 more minutes. AGAIN, DO NOT LIFT THE LID. In the meantime, add the sausage to the remaining tomato mixture in the saucepan, cover, and keep warm over very low heat.
  4. While the rice is sitting, melt the remaining 1 tablespoon butter in a medium sauté pan over medium-high heat until foamy. Add the shrimp and cook, stirring, until just cooked through; add the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Add the shrimp to the sausage and tomato mixture and stir to combine.  
  5. Pour the shrimp and sausage mixture over the rice. Gently fluff the rice (you don’t want to break the grains) to combine. Serve immediately.
Steven Satterfield

Contributed By

Steven Satterfield

Steven Satterfield is the co-owner and executive chef at Miller Union restaurant in Atlanta, Georgia. 

Savannah Red Rice

By Steven Satterfield

Prep Time: 30 minutes

Cook Time: 35-40 minutes

Servings: 6

Ingredients

  • 4 tablespoons bacon drippings 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup diced celery (inner leaves included)
  • 2 cloves garlic, minced
  • 2 tablespoons plus 1 teaspoon kosher salt, or more to taste
  • 2 cups canned organic whole plum tomatoes (with their juice), chopped 2 cups chicken stock
  • 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)  1 1/4 teaspoons freshly ground black pepper
  • 3/4 teaspoon dried thyme
  • 2 bay leaves
  • 2 dried chiles d’arbol, chopped, or pinch of red pepper flakes
  • 2 cups raw Carolina Gold long-grain rice 
  • 1/2 pound andouille or chorizo sausage, grilled and sliced 
  • 1/2 inch thick 1 pound shrimp (preferably fresh), peeled, deveined, and cut into bite-size pieces
Savannah Red Rice

Preparation

  1. Heat 2 tablespoons each of the bacon drippings and butter in a medium saucepan over medium heat until foamy. Add the onion, celery, garlic, and 1 tablespoon of the salt and cook, stirring, until the onion and garlic are tender. Add the tomatoes, stock, vinegar, another tablespoon of the salt, 1 teaspoon of the pepper, the thyme, bay leaves, and chiles and simmer for 15 to 20 minutes, tasting for seasoning. 
  2. Heat the remaining 2 tablespoons bacon drippings and 2 tablespoons of the butter together in a large cast iron skillet over medium heat until foamy. Add the rice and cook, stirring frequently, until it is opaque, 5 to 6 minutes. This step is very important to the final flavor of the dish, so don’t stint on the time but also don’t let the rice burn. 
  3. Add 4 cups of the tomato mixture to the rice, stir to combine, and cover. Set a timer and cook the rice for 25 minutes over very low heat. DO NOT LIFT THE LID. After 25 minutes, turn off the heat and let the rice sit for 5 more minutes. AGAIN, DO NOT LIFT THE LID. In the meantime, add the sausage to the remaining tomato mixture in the saucepan, cover, and keep warm over very low heat.
  4. While the rice is sitting, melt the remaining 1 tablespoon butter in a medium sauté pan over medium-high heat until foamy. Add the shrimp and cook, stirring, until just cooked through; add the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Add the shrimp to the sausage and tomato mixture and stir to combine.  
  5. Pour the shrimp and sausage mixture over the rice. Gently fluff the rice (you don’t want to break the grains) to combine. Serve immediately.

Recipe by Steven Satterfield for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/savannah-red-rice