Low Country Rice Recipe Recipe For Deviled

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LOWCOUNTRY RED RICE



Lowcountry Red Rice image

Make and share this Lowcountry Red Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 17

2 cups peeled seeded chopped tomatoes, with their juices (or substitute canned, reserving the liquid)
1/4 lb bacon, cut into 1/2 inch wide strips
1 large onion, cut into 1/4-inch dice
1 large red bell pepper, cut into 1/4-inch dice
2 celery ribs, finely diced
extra virgin olive oil
2 jalapeno peppers, seeded and diced
1 poblano peppers or 1 yellow bell pepper, seeded and diced
2 bay leaves
4 fresh thyme sprigs
kosher salt
fresh ground black pepper
1 3/4 cups chicken broth (or canned low sodium broth, or a combination of half chicken, half shrimp broth or bottle clam juice)
1 cup basmati rice
4 scallions, thinly sliced
1 small bunch basil or 1 small cilantro, leaves removed
1/2 lemon

Steps:

  • If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
  • In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
  • Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
  • Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
  • Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
  • Bring to a simmer; add the rice, return to a simmer, and stir a few times.
  • Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
  • Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.
  • Stir in the scallions, basil, and a big squeeze of lemon; serve immediately.

LOW COUNTRY RED RICE



Low Country Red Rice image

This is a popular dish in the SC low country. This is my version which does not require the use of a special rice steamer, which is hard to find outside of the Charleston, SC area. Be sure to use rice which cooks in 20 minutes and not regular rice.

Provided by Dan-Amer 1

Categories     Long Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut up into 1 inch pieces
1 small onion, chopped
1 teaspoon black pepper
1 1/2 cups tomato juice or 1 1/2 cups v 8 vegetable juice, if you wish
1 teaspoon salt
1 cup long grain rice, preferably Uncle Ben's
1/2 teaspoon Tabasco sauce

Steps:

  • Fry the bacon pieces until they are crisp, then remove the cooked bacon from the frying pan and reserve. In the bacon drippings fry the onion until limp. Add the tomato juice or V8, salt, pepper, and Tabasco sauce and bring up to a boil. Put in the rice and stir until it comes up to a boil again. Cover the pan and turn the heat down to very low. Cook the dish for 20 minutes without disturbing. At the end of this time remove the cover and stir up the contents of the pan. Cover again, remove from heat, and let stand 15 minutes. Add the reserved bacon and serve.

Nutrition Facts : Calories 232.5, Fat 10.5, SaturatedFat 3.5, Cholesterol 15.4, Sodium 744.3, Carbohydrate 28.8, Fiber 0.9, Sugar 2.7, Protein 5.4

DEVILED CRABS



Deviled Crabs image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

Steps:

  • Preheat the oven to 375 degrees F.
  • Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
  • Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

RED RICE PERLOO



Red Rice Perloo image

A staple of Low Country cooking, perloo (also known as pilau) is a one-pot rice dish that closely resembles jambalaya. In this version, I like to use parboiled or converted rice because the rice grains retain their shape and texture instead of becoming mushy. You'll notice that I include a range for the stock amount. I recommend starting with the lowest amount and adding more liquid as needed.

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 12 to 16 servings

Number Of Ingredients 19

2 cups parboiled rice
1 stalk celery, cut into large chunks
1 large yellow onion, cut into large chunks
1 green bell pepper, cut into large chunks
2 tablespoons vegetable oil
One and a half 6-ounce cans tomato paste
Pinch granulated sugar
Pinch Miss Brown's House Seasoning, recipe follows, plus more if desired
2 cups sliced fresh okra (about 1/2 pound)
2 tablespoons unsalted butter
One 14.5-ounce can diced tomatoes, undrained
2 to 4 cups vegetable stock
1 tablespoon fresh lemon juice
1/4 cup chopped fresh curly-leaf parsley, optional
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Rinse the rice until the water becomes slightly clear. (This removes the starch.)
  • Process the celery, onion and bell pepper in a food processor or until finely minced. Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the minced vegetables. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the tomato paste, sugar and House Seasoning and cook, stirring, for 1 minute.
  • Stir in the okra, rice and butter and cook for about 1 minute. Stir in the tomatoes and vegetable stock and check for seasoning.
  • Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice, then add the lemon juice and sprinkle with parsley if desired. Serve immediately.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

DIRTY RICE



Dirty Rice image

This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. -Mrs. Lum Day, Bastrop, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 15

1/2 pound bulk pork sausage
1/2 pound chicken livers, chopped
1 large onion, chopped
1 celery rib, chopped
3 green onions, chopped
2 tablespoons minced fresh parsley
3 tablespoons butter
1 garlic clove, minced
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cups cooked rice

Steps:

  • In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.

Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

SOUTHERN DIRTY RICE



Southern Dirty Rice image

This recipe has been passed down for generations.

Provided by Kathleen

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 11

¼ pound chicken gizzards, rinsed
½ pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup thinly sliced green onions

Steps:

  • Pulse gizzards in food processor, then pulse livers.
  • Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
  • Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g

CHARLESTON RED RICE



Charleston Red Rice image

Yummy, and easy to make.

Provided by DJBPITT

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

2 cups uncooked long-grain white rice
6 cups boiling water
1 tablespoon salt
6 slices bacon
2 onions, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
  • Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
  • While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
  • Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
  • Cover the dish and bake in the preheated oven for 45 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 51.9 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 3.3 g, Sodium 1387.7 mg, Sugar 7.9 g

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