Gullah Red Rice

Gullah Red Rice

Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish! ...

  • Prep Time20 min
  • Cook Time40 min
  • Total Time1 hr
  • Yield8-10 Servings
  • Cooking Method
    • Frying
    • Baking


  • 2 cups uncooked parboiled rice
  • 1/4 cup vegetable oil
  • 8 ounces smoked pork sausage, finely diced
  • 1 large onion, finely diced
  • 1 bell pepper, finely diced
  • Two 6-ounce cans tomato paste
  • 4 teaspoons granulated sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh cracked black pepper



Rinse the rice until the water becomes slightly clear. (This removes the starch.)


Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.


Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

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Comments (13)

  • Hi, I’m from Las Vegas, NV. Based on an article we read we visited Charleston! We visited your favorite restaurant on Edisto Island, your suggestions for our culinary tour were spot on. I’m sorry we did not get the opportunity to meet you. But, never say never. Please give me a shout out if you’re ever in my neck of the woods!

    Traci Gamble-Peterson
  • Pingback:Jollof Rice (Ghana Style) • Curious Cuisiniere

  • You’re fabulous, such a natural in the kitchen and before the camera.
    DNA analysis revealed my West African heritage, and I prepared this delicious dish to celebrate. Yummy!
    Take care, bless!

    Susan Fernandez
  • This is such a good recipe. I am from a Creole family in Louisiana, and while it is prepared differently it reminds me of my mama’s jambalaya.

  • Just discovered your show and amazing recipes!! ❤️❤️

  • I love your show! And you’re recipes look so amazing. I hope you do a supper club in Virginia Beach VA 🙂

  • Your cooking and your recipes are so soulful. Every time I cook one of your recipes for family and friends it is a hit!

  • I resonate with your southern cooking more than any Food Network chef. Thank you for keeping it simple.

  • I love that you are down to earth like I am, and God and family is very important. I just got engaged and wanting some ideals for small reception gathering.

    Curlie Turner
  • I adore this show.Kardea makes the best, well everything!!!!!!!

  • Hi Kardea,
    My family and I are big fans of yours. We live on Edisto! Would love to meet you some time. Do you ever cook at any of the festivals? Shagfest, chili cook off, etc.???

    Jane A Szorc
  • Love show,great food,love you too,never miss show

    Diane lanetti
    • My family is from low country and this is the way they prepared this dish every fish fry Friday. I love your show and recipes.


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