"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Red Rice Recipe

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This recipe for Red Rice, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Corvelli Meyers
Added: Wednesday, June 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large onions, coarsely chopped
4 celery ribs, coarsely chopped (include some leaves)
1 med. red, yellow or green bell pepper, coarsely chopped
2 pkg. Jimmy Dean Sage Sausage
2 pkg smoked sausage or keilbasa (approx 2 lbs), cut in
rounds
2 (46oz) cans tomato juice
2 (14oz) cans whole tomatoes, squished
5 c. uncooked long grain white rice
3 tsp salt
1/4 cup worcestershire sauce
1/2 tsp freshly ground pepper
1/2 tsp cayenne pepper (if desired)

Directions:
Directions:
Brown sausages separately. When cooking sage sausage, crumble up as it cooks with a flat wooden spatula. Sometimes I saute the onions, celery and peppers. They can be put in raw. Either way is good.
Put all ingredients in a large lasagna pan (like Mom has) or you can use 2 large foil pans from grocery store. Stir well. Cover with foil. Bake at 375 for 1-1 1/2 hours.

Tip: You can substitute sage sausage for any rolled sausage or ground beef or use some of each. I also stir the red rice about 1/2 way into cooking, because the sausage and veggies float to the top, if more liquid is needed, can add at this time.

Number Of Servings:
Number Of Servings:
approx. 20-30 (not sure :)
Personal Notes:
Personal Notes:
I got this recipe from one of my friends mother, who live in South Carolina, about 15 years ago. She made it for a back yard pool party we attended. I loved it. I made it for one of Mary Theresa's pig pickin's and it went like wild fire. My neice, Elena, requested it for her graduation party 2006. It is a hearty side dish and goes a long way.

 

 

 

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