Gullah Red Rice Bake

Get ready to fall head-over-heels for this soul-stirring Southern masterpiece!

This isn’t just any rice dish – it’s a flavor-packed celebration that transforms humble rice into something absolutely magical.

One bite and you’ll understand why this Lowcountry classic has been stealing hearts for generations.

The secret? Layer upon layer of smoky bacon, spicy andouille sausage, and that gorgeous tomato base that gives this dish its signature crimson color.

Every grain gets coated in pure deliciousness, while the oven finish creates the perfect tender texture that’ll have everyone asking for seconds (and thirds, let’s be honest).

Ingredients

For the base:

• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, roughly chopped
• 1 stalk celery, finely chopped
• 1 large bell pepper (any color), chopped
• 4 cloves garlic, minced or pressed
• 6 ounces andouille sausage, chopped into pieces

For the rice mixture:

• 1 (6-ounce) can tomato paste
• 1 (8-ounce) can tomato sauce
• 1 tablespoon packed light or dark brown sugar
• 2–3 teaspoons Creole Cajun seasoning (homemade or store-bought)
• 2 cups uncooked long grain rice, rinsed until water runs clear
• 2 cups chicken broth

For garnish:

• Freshly chopped parsley or scallions (optional)

Steps

1. Preheat your oven to 350°F (175°C). This moderate temperature ensures the rice cooks evenly without burning the bottom while allowing the flavors to meld perfectly.
2. Prep the rice by rinsing until the water runs completely clear. Place the rice in a large bowl, fill with cool water, and gently swish around without being too aggressive (you don’t want to break the grains). Drain and repeat this process about 6 times – this removes surface starch and prevents gummy rice. Set the pristinely rinsed rice aside.
3. Add the chopped bacon to a large, deep oven-safe skillet over medium heat. Cook, stirring often, until the bacon is crisp and golden, about 6-8 minutes. The bacon should be sizzling steadily but not violently. Use a slotted spoon to remove the bacon and set aside, leaving those precious rendered drippings in the pan.
4. Add the onion, celery, and bell pepper (the holy trinity!) to the same skillet with the bacon drippings. Sauté, stirring every so often, until the vegetables are tender and golden around the edges, about 4-5 minutes. They should smell fragrant and look slightly caramelized. Add the garlic and continue cooking until fragrant, about 1 minute – don’t let it burn or it’ll turn bitter.
5. Add the sausage to the pan and cook with the aromatics until the sausage develops a golden-brown exterior, stirring often, about 2-3 minutes. The sausage should be heated through and slightly crispy on the edges. Stir in the tomato paste, coating everything evenly, and continue cooking for 1-2 minutes to deepen the tomato flavor and remove any raw taste.
6. Pour in the tomato sauce and season with brown sugar and Creole Cajun seasoning, stirring to combine thoroughly. Add the reserved crispy bacon back to the pan along with the rinsed rice, stirring to coat every grain with the rich tomato mixture. The rice should be completely coated and turning a beautiful reddish color.
7. Let the rice toast in the tomato mixture for 3-4 minutes, stirring frequently to prevent sticking. This toasting step adds depth and helps the rice absorb flavors better. Pour in the chicken broth and stir everything to combine – the mixture should look soupy at this point, which is exactly right.
8. Remove the skillet from heat and tent tightly with foil. Place the skillet on a large baking sheet (to catch any potential spills) and transfer to the oven. If your skillet isn’t oven-safe, transfer everything to a greased 9×13-inch baking dish and tent with foil.
9. Bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until the rice is tender and has absorbed most of the liquid. The top should look slightly set but not dried out.
10. Remove from the oven and let the rice sit undisturbed for at least 10 minutes – this resting time allows the rice to finish absorbing any remaining liquid and steam to perfect tenderness. Use a fork to gently fluff the rice, then taste and adjust seasoning with more Creole Cajun seasoning if needed. Serve immediately with fresh parsley or scallions if desired.

Smart Swaps

• Turkey sausage instead of andouille (1:1 ratio) – cuts calories while keeping smoky flavor
• Cauliflower rice for half the regular rice – reduces carbs by about 50%

Make It Diabetes-Friendly

Replace 1 cup of the long grain rice with 1 cup riced cauliflower to cut carbs from 45g to about 23g per serving. Use low-sodium chicken broth and reduce brown sugar to 1 teaspoon (saves 8g carbs total). This modification drops each serving from approximately 52g carbs to 28g carbs. Pair with a large green salad to add fiber and slow glucose absorption. Consider serving ¾ cup portions instead of full cups to further manage blood sugar impact.

Pro Tips

• Toast the rice in the tomato mixture for the full time – this prevents mushy rice and builds incredible flavor layers