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Southern-Style,
Gullah and Low Country Recipes
...Food
For The Soul
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We've
experienced the best Gullah Rice, Hoppin' John, lamb chops,
and
lots of other goodiesat the Gullah House restaurant outside of
Charleston
It's a small and quiet restaurant with wonderful folks serving
up very tasty Gullah cuisine. We make it a point to stop in
during every trip
Low
Country Red Rice
Ingredients
1
small yellow onion
1 can (14 ounces) crushed tomatoes
3 thick slices bacon
1 cup long-grain white rice
Salt, ground black pepper, and cayenne pepper to taste
1 cup chicken stock
Chop
the onion. Have the can of tomatoes opened and ready to use.
In a heavy saucepan over medium-high heat, fry the bacon until
crisp and the fat is rendered, 3 to 5 minutes. Transfer to paper
towels to drain. Pour off all but 2 tablespoons of the bacon fat
from the pan.
Return
the pan to medium heat and add the onion. Saute until it begins
to soften, about 2 minutes. Add the rice and saute until the
grains are coated with the bacon fat and are very hot, about 5
minutes. Add the tomatoes, salt, and black and cayenne peppers,
mixing well. Pour in the stock or water and bring to a boil.
Cover tightly, reduce heat to low, and cook until the rice is
tender and the liquid is absorbed, about 30 minutes. Do not stir
the rice during this time.
Spoon
the rice into a serving bowl and crumble the bacon over the top.
Serve at once.
Serves
4-6
by ricecafe.com
Southern
Style Black Eyed Peas
1 lb. pkg dried black-eyed peas
2
quarts water
1
ham bone, piece of salt pork or sliced bacon
salt
and pepper
Wash peas and soak at
least 5 hrs. in cold water. Drain. Put peas in large soup pot with 2
qts. water. Add ham bone or bacon. Simmer for about 2 hrs. or
until peas are tender. Add water if needed while cooking.
Hoppin’
John
6
servings
1 tablespoon peanut oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 1/2 cups cooked black eyed peas
1 teaspoon salt
1/2 teaspoon black pepper
1 cup uncooked rice
a pinch of dried thyme
2 -1/2 cups water
Heat the oil in a large
soup pot over medium heat. Add the onion, pepper and garlic and
cook until onion is translucent.
Add the cooked peas to
the pot and stir
Add 2 1/2 cups water, salt and the pepper, and bring to a boil.
Add the rice and thyme and stir in.
Bring it back to a boil, cover and reduce heat. Simmer for 20
minutes, remove from heat, cover the pot, and let stand for 10
minutes.
Uncover, fluff with a fork, add salt and pepper to taste.
Red Beans
and Rice
4
Large Servings
1
lb. dry red kidney beans
2 ham hocks
2 cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped green bell peppers
5 bay leaves
salt to taste
2 tsp. pepper
2 tsp. thyme
1-1/2 tsp. garlic powder or 2 cloves chopped
1-1/2 tsp. oregano
1 tsp. cayenne pepper
1 Tbsp. Tabasco
1 lb. smoked sausage, cut into 1/2 to 3/4" pieces
4 cups hot cooked rice
Sort
and wash beans. Cover beans with water 2" above beans and
soak overnight. Drain before beginning to cook. Place ham hocks,
beans, vegetables and seasonings in a stock or crockpot, with
water to cover beans by an inch or two. Bring to a boil, and
reduce heat and simmer for 1-1/2 hrs. (in a stockpot on the
stove until beans are tender but not falling apart (longer in a
crockpot).
Remove
ham hocks and pick meat from bone and set aside. Add a little
salt to pot if needed. Add sausage and continue cooking until
beans start to break up. Add ham meat to the pot and stir in,
and serve immediately over hot cooked rice.
Cheesie
Grits
4 cups chicken stock or broth
1/2 teaspoon salt
1 cup quick cooking grits
2 cups shredded sharp cheddar cheese
1/2 cup butter
1 cup half and half or milk
2 eggs beaten
1/2 teaspoon tabasco sauce
In
medium saucepan, bring stock/broth and salt to a boil. Add grits
and cook according to package directions. Remove from heat, add
cheese, Tabasco sauce and butter, and blend well. Stir in cream
or milk, and blend eggs into grits. Pour grits into lightly
buttered casserole. Bake at 350°F 30 minutes.
Gullah Rice
Ingredients:
4 tablespoons peanut oil
1/2 tsp red pepper flakes
4 cloves garlic, chopped
1 cup diced onion
1 cup red bell peppers
1 tablespoons Oregano
1 tablespoon Parsley flakes
1 tablespoons dried chives
3 plum tomatoes. diced small
1 cup cooked, smoked sausage, cut into half circle slices
1 1/2 pounds medium shrimp, cleaned and de-veined
4 cups cooked rice
In a large skillet, Heat butter to sizzling. Add the minced
garlic. Brown the garlic and then add in onion and bell peppers.
Let this cook for about five minutes stirring often. Do not let
the garlic burn, it will taste bitter
Add in the dried herbs and tomatoes. Cook for
about three more minutes then add in smoked sausage and blend
into the mixture. Add the shrimp and cook until the shrimp are
tender and pink, for about three minutes.
Fold in the cooked rice and add a pinch of
salt and pepper to taste.
Dirty
Rice
1
cup uncooked white rice
2 1/2 cups chicken broth
1/2 stick of butter
6oz. chicken giblets
6 oz. chicken livers
6 oz. ground pork
3/4 cup finely chopped onion
1/4 finely cup chopped celery
2 cloves chopped garlic
1/2 tsp ground black pepper
1/2 tsp. white pepper
˝ to 1 tsp.cayenne pepper
Cook
the rice in 2 cups of the chicken stock or broth. Reserve the
other 1/2 cup of the stock or broth. Chop or grind giblets,
liver and mix in the pork, and place in a large frying pan with
a cover. Fry the meat mixture in the butter until it’s longer
pink. Add in the onion, celery, garlic, and peppers. Sauté for
about 5 minutes. Add the reserved stock or broth and add the
cooked rice. Stir all ingredients together. Cover and simmer
over a low heat for about 8-10 minutes, or until liquid is
absorbed
Red
Rice and Ham
4
servings
3/4 cup cooked ham,
minced or chopped fine
6 strips of bacon
1 cup uncooked white
rice
1 large onion, chopped
3 scallions – minced, both the white and the green part
2 ripe plum tomatoes- peeled, seeded and chopped
Salt and hot sauce to taste
Preheat
oven to 350 degrees. Heat a heavy skillet or cast iron pan, add
the bacon strips and fry until crisp. Remove bacon strips and
drain on brown paper or paper towels. Leave the bacon fat in the
pan
Saute the
onion and scallions in the bacon fat until translucent. Crumble
the bacon and add back into the skillet. Add the tomatoes, rice,
ham, salt, and hot sauce. Reduce Cook on a low heat for 10
minutes.
Place the mixture into a
greased casserole dish. Cover and bake for 1 hour, stirring
occasionally.
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