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food
AMER,CAN
HOME COOKING
RECIPES
SHRIMP-AND-
SAUSAGE
RED RICE
“In the summer months you can dice fresh
tomatoes for this recipe—about 1 lM cups will
do—and use small whole okra pods with the
stem end trimmed,'’says Scott.
START TO FINISH: 1 HR., 15 MIN.
3
Tbsp. bacon drippings
Vi
cup chopped onion
/2
cup chopped green sweet pepper
i
small jalapeno pepper, seeded and
finely chopped*
3
cloves garlic, minced
’/2
tsp. dried thyme, crushed
/2
tsp. crushed red pepper (optional)
V
.2
to 1 tsp. kosher salt
Freshly ground pepper
i
14-5-oz. can whole tomatoes, drained
and crushed**
1
rounded Tbsp. tomato paste
2
cups chicken stock or water
1
Tbsp. butter
i
cup long grain rice
8
oz. andouille or cooked, smoked chorizo
sausage, sliced in ’/2-inch rounds
i
cup sliced fresh okra
1
lb. peeled and deveined shrimp
1.
In a large skillet heat bacon drippings.
Add onion; cook over medium-low heat
without stirring for 5 minutes. Add the
sweet pepper, jalapeno, garlic, thyme, and
crushed red pepper. Sprinkle with
V
2
tsp.
salt and a few grinds of black pepper. Cook
over low heat for
8
to
10
minutes or until
onion and pepper are soft but not browned.
2.
Add tomatoes and tomato paste. Stir in
stock; bring to a simmer. Cover and
simmer gently for 15 to 20 minutes. Taste
carefully for seasoning (broth should be
highly seasoned to flavor the rice).
3 .
In a heavy, wide-bottom nonreactive pot
or heavy
12
-inch skillet heat butter over
medium heat until melted. Add rice; cook,
stirring constantly, for
1
to
2
minutes until
rice becomes translucent. Carefully stir in
the hot tomato mixture. Cover quickly and
cook over low heat for 20 minutes. Add the
sausage and okra, mixing in gently with two
forks. Return cover and cook 10 minutes
longer over very low heat, just until most of
the liquid is absorbed and the rice is tender.
4.
Sprinkle shrimp lightly with
salt
and
pepper.
Stir the shrimp into the rice mixture. Cover and
cook 3 to 5 minutes longer, just until shrimp is
opaque. Remove from heat and let rest for 3 to
5
minutes before senring.
MAKES 6 SERVINGS.
♦Hot chile peppers contain oils that may
burn skin and eyes. Wear plastic or rubber
gloves when handling.
♦♦To crush canned tomatoes, working over
a bowl, squeeze tomatoes with your hands
to break into pieces.
EACH SERVING
4SS cal, 22gfat, 145 mgchol,
852 mg sodium, 37 gcarbo, 2 g fiber, 26 gpro.
SPICED PORK RIB
ROAST WITH
SEASONAL
VEGETABLES
“Rubbing the spice rub over the roast and
letting it sit overnight really helps distribute
the flavor deep into the meat,” says Scott.
PREP: 30 MIN. ROAST: 1
'/2
HRS. + 20 MIN.
OVEN: 325° F/450°F
i
4- to 6-lb. pork center rib roast
(about 8 ribs)
1
to 2 Tbsp. olive oil
i
recipe Coriander-Bay Spice Rub,
page 204
3
to 4 sprigs fresh rosemary (optional)
4
ears fresh sweet corn, cut in pieces
i
to 1 /2 lb. green beans, stem ends
trimmed
Olive oil
KIM: Red rice really reflects where you
grew up, doesn’t it.
SCOTT: Rice is a staple in many parts of
the South, especially the Carolinas and
Alabama where I grew up eating tomatoes
with rice. I first learned about red rice from
my friend and collaborator, Edna Lewis,
who was a great Southern chef. This dish
mixes flavors from the shore, garden, and
butcher into a classic Southern dish perfect
for a gathering of friends.
202
SEPTEMBER 2010 BETTER HOMES AND GARDENS
