Gullah Rice Food

GULLAH RICE

Gullah Rice image

One-pot rice dishes with sausage and seafood like the recipe shown here are among Gullah culinary traditions.

Categories o the oprah magazine healthy soul food recipes charlotte jenkins gullah cuisine william baldwin gullah rice mt pleasant south carolina july 2010 issue

Yield 8

Number Of Ingredients 12

Ingredients

1/2 c. vegetable oil
1 1/2 lb. skinless chicken pieces
3 tbsp. Gullah Seasoning
1 c. diced yellow onion
5 c. chicken stock
8 tbsp. unsalted butter
1/4 c. all-purpose flour
2 c. raw white rice
1/2 c. Finely diced green bell pepper
1/2 c. peeled and finely diced carrots
1/4 lb. shrimp
1/4 c. sliced andouille sausage

Steps:

Heat 1/4 cup oil in a heavy-bottomed pot. Season chicken with Gullah seasoning. Brown chicken in oil, about 8 minutes; remove and set aside. Add onion to pot and sauté until tender, about 5 minutes.
Return chicken to pot with onion and add stock. Bring to a boil, reduce heat, and briskly simmer until juices run clear when the chicken is pierced with a fork, about 15 minutes. Remove chicken and set aside. Strain stock into a bowl and discard onion. Return stock to pot.
Heat butter in another heavy-bottomed pot over medium heat. Whisk in flour and cook over medium heat, whisking continuously, until mixture turns dark brown, about 10 minutes. Whisk mixture into stock, then bring to a boil. Reduce heat and briskly simmer until stock thickens, about 5 minutes. Add rice and return to a simmer, then cover and continue to simmer until rice is tender, 20 to 25 minutes.
While rice is cooking, strip chicken meat from bones. Discard bones and any sinew. Dice the meat.
In a clean, heavy-bottomed pot, heat remaining 1/4 cup vegetable oil. Add pepper and carrots; sauté until vegetables are tender, about 5 minutes. Add shrimp and sauté 3 minutes more. Add chicken and sausage and heat through. Add mixture to rice, mix well, and cook until heated through. Serve immediately.

LOW COUNTRY GULLAH RICE

Low Country Gullah Rice image

Gullah is an English-based Creole dialect spoken along the coastal regions of the Carolinas. It has roots tracing back to Africa's Sierra Leone region.

Provided by Punky Julster

Categories Long Grain Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon butter
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped pistachios
3 cups water
1/2 teaspoon salt
1 cup uncooked long-grain rice
1 tablespoon chopped fresh thyme

Steps:

Melt butter in a medium saucepan over medium heat.
Add celery, carrot, and pistachios; sauté 5 minutes or until tender.
Add water and salt; bring to a boil.
Add rice and thyme; return to a boil.
Cover, reduce heat, and simmer 20 minutes or until most of liquid is absorbed.
Let stand, covered, 15 minutes or until liquid is absorbed.

Nutrition Facts : Calories 228, Fat 4.7, SaturatedFat 1.1, Cholesterol 2.5, Sodium 323, Carbohydrate 41, Fiber 2.1, Sugar 1.5, Protein 5.1

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