What’s up my Eaters! In recognition of Black History month, this week, I am going to share with you all about a people that have intrigued me for a long time. Several years ago, I had a conversation with a coworker. I remember two things from that conversation. She was extremely proud of her Gullah Geechee culture, and she loved a dish that she referred to as Red Rice. Until that day, I had never heard of either. I was so enamored by her enthusiasm for her culture and this dish that after work I went straight home and started doing research. This is how I first learned about the Gullah Geechee, also referred to as Gullah or Geechee, and Gullah Red Rice. Although Gullah consider it a side, I would argue that it eats like an entree. Side or entree? When you try this recipe, you can decide for yourself.
The first time I made Red Rice; it was quite an experience. Even though I had never made it before, there was something oddly familiar about preparing it. The ingredients were familiar. So were the sounds and smells as it cooked. I could not escape the feeling that I had eaten it before. However, I knew this wasn’t true. By this point, I had done a lot of research. My research taught me that Red Rice is the quintessential Gullah Geechee dish. Other dishes came up, but Red Rice is the dish that came up repeatedly. I also learned a lot about the influence the Gullah Geechee have had on American cuisine. More specifically, southern and Cajun cuisine. Although Red Rice was new to me, Gullah Geechee culinary influence was not. The flavor profiles that I experienced were reminiscent of so much I had eaten before. Such as, Shrimp and grits, collard greens and yams, jambalaya, gumbo, she crab soup, low country boil, okra and tomatoes, and so much more. I was floored at how familiar the dish was, how much of today’s cuisine comes as a direct result of the Gullah Geechee and their foodways; yet I had never heard of them prior to that day at work.
Most people I asked had never heard of them either. This was heart – breaking to me considering I live in the deep Georgia south and Gullah Geechee culture originated in West Africa and arrived in this country along the coastline of the Southeast United States between the Carolinas and Northern Florida. This week it was important for me to share with you a dish that is simple in its preparation and that tastes fabulous. More importantly I wanted to give the Gullah Geechee recognition and appreciation. Within the scope of this column, it is impossible to adequately recognize their undeniable and underappreciated influence on American culture and cuisine. As you enjoy this dish and observe the legacy of black peoples, remember the Gullah Geechee. Do your own research, talk about them, share their food, and help give them and their culture their due respect and honor.
Now for my Gullah Red Rice recipe:
You will need:
- A Dutch oven or similar oven-safe pot with lid
- A 1-quart pitcher or bowl
- A whisk
Ingredients:
- Long Grain Rice – 3 cups (washed)
- Green Bell Pepper – 1 (med-large, small diced)
- Celery Stalk – 2 (small diced)
- Sausage – 1 lb. (ground or sliced)
- Fresh Garlic – 1 Tbsp (minced)
- Yellow Onion – 1 (small-med, diced)
- Tomato Paste – 1 can (6 oz)
- Ro-Tel Diced Tomato – 1 can (10 oz)
- Sugar – 2 Tbsp (sugar of your choice)
- Crab Boil Seasoning – 1 Tbsp
- Water – 2 ½ cups
- Olive Oil – 3 Tbsp
- Salt & Pepper – to taste
Directions:
- Preheat oven to 350°F (325°F if using convection).
- Preheat pot on medium-high heat.
- Add oil to pot and heat until it begins to lightly smoke.
- Add sausage and cook until browned, stirring occasionally.
- Add all the vegetables and sauté with sausage for 1 minute.
- Add garlic and sauté for 1-2 minutes.
- Whisk together Ro-Tel, tomato paste, and water.
- Add tomato mixture to pot and stir to incorporate.
- Bring to a boil and add rice, sugar, and crab boil seasoning.
- Stir with a fork to incorporate.
- Cover pot and place in preheated oven for 30 minutes.
- After 30 minutes, the liquid should be absorbed, and rice should be 90% tender.
- Fluff rice thoroughly with a fork and recover the pot.
- Turn oven off and return the pot to the hot oven for approximately 30 minutes to let the rice steam to finish tenderizing.
- Red Rice is ready to serve!
Yields 5-6 entrée portions.
Join us next week as I bring you with me to one of my favorite places to shop in Fayette County. Also, come see me or my team at the Peachtree City Farmers Market every Saturday. You can also look for new uploads every week on Youtube on The Eating Chambers Channel.
