Charleston Red Rice Recipe with Sausage and Bacon (Baked)

Name: Charleston Red Rice
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups Long Grain Rice; 6 slices Bacon ((sliced into chunks)); 1 lb Smoked Sausage ((chopped into chunks)); 1 Sweet Onion ((diced)); 1 Green Bell Pepper ((diced)); 6 cloves Garlic ((diced)); 2 tsp Cajun Seasoning; 2 tsp Onion Powder; 1 tsp Garlic Powder; 1 tsp Smoked Paprika; 1/2 tsp Black Pepper; 1/2 tsp Kosher Salt; 6 oz Tomato Paste; 16 oz Tomato Sauce ((canned)); 2 tsp Sugar; 2 cups Chicken Broth; 3 Bay Leaves; 2 tbsp Salted Butter; Parsley ((for garnish))

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Charleston red rice, also known as Gullah red rice, is a classic Lowcountry rice dish made with smoked sausage, bacon, tomatoes, and bold Southern spices. It’s smoky, savory, rich, and baked until the rice is fluffy and packed with flavor in every single bite. It’s the kind of dish that’ll have everyone going back for just another scoop until the pan is scraped clean.

gullah red rice in a pot topped with fresh parsley with a wooden spoon scooping the rice.

One of my close friends from Charleston celebrated her birthday earlier this year and made the most beautiful Southern-style menu. One of the dishes she served was Charleston red rice, and when I tell you I have been thinking about it ever since… I mean it.

Of course, I asked for the recipe, and she taught me the traditional Lowcountry way she learned it. So yes, I’m very excited to share this one with you!

Authentic Charleston Red Rice

charleston red rice in a pan with a wooden spoon.

Charleston red rice is a classic Lowcountry and Gullah Geechee rice dish made with tomatoes, rice, aromatics, and smoked meat like bacon and/or sausage. It is known for its gorgeous red color, savory tomato flavor, and fluffy baked texture. Many versions are connected to West African rice dishes, especially jollof rice, which helped shape Lowcountry cooking.

One thing I love about this recipe is its simplicity. Charleston Red Rice was a dish made using what was available to make a flavorful meal that could feed many.

To this day, it’s great as a main course, side dish, or just a comforting meal when your soul needs it.

Notes From My Kitchen

Wash the rice for the best texture. Rinsing the rice removes excess starch, which helps the grains cook up fluffy and separate instead of sticky or mushy. This is one of the easiest ways to get that perfect Charleston red rice texture every time.
Building flavor from the very beginning! This Charleston red rice recipe starts with crisping up the bacon. As the bacon cooks, it renders out smoky, savory fat that becomes the flavor base for the dish. That bacon grease? Yeah… that’s where the magic starts. Don’t rush it.
Toasting the rice and tomato paste is a game changer. Cooking the rice briefly with the spices and tomato paste helps each grain absorb flavor. This also prevents clumping (so the rice doesn’t become mushy). This is one of the biggest differences between fluffy red rice and red rice that turns out too soft.
Oven baked for even cooking. Many traditional versions are baked, and for good reason. The oven gives you steady, even heat, so the rice cooks through without hot spots or a scorched bottom. Stovetop works but oven baking is far superior.

For more lowcountry recipes, make my low country boil, shrimp and grits, slow cooker collard greens, and black eyed peas with smoked turkey!

Ingredients Overview

(full list of ingredients can be found in the recipe card)

Bacon adds smoky, savory flavor. I used thick-cut applewood smoked bacon because it renders beautifully and gives the rice a deeper, richer flavor from the very beginning.
Smoked Sausage brings bold, seasoned flavor and richness. According to my friend, “Rogerwood smoked sausage is the only way to make Gullah-style red rice” – but use what you can find! Kielbasa and andouille work great in a pinch.
Long Grain Rice cooks up light and fluffy, soaking in all that rich tomato flavor. Bonus points if you can find Carolina Gold rice – it’s traditional and gives the best texture.
Cajun Seasoning layers in smoky, aromatic flavors, giving the rice that signature bold Southern flair. We’re also using garlic powder, onion powder, and smoked paprika for added flavor.
Sweet Onion & Green Bell Pepper add sweetness, balance, and that classic Lowcountry aroma.
Tomato Paste & Tomato Sauce create the rich red color and deep, slightly tangy base that defines Charleston red rice.
White Sugar (just a pinch!) balances the acidity of the tomatoes and rounds out the flavor, don’t skip it!

How To Make Charleston Red Rice

rice on top of a bowl being rinsed through a sieve.

Step 1: Wash the rice. Rinse long-grain rice 3 to 4 times until the water runs mostly clear. This removes excess starch so the rice cooks up fluffy and not gummy.

bacon cooked until crispy in a large skillet.

Step 2: Cook bacon, sausage & veggies. Cook bacon in a large cast iron skillet or dutch oven over medium heat until crispy and set aside.

sausages, diced onion, and green bell pepper cooking in a large skillet until softened and slightly browned.

Step 3: Cook the aromatics. In the same pot, brown the sausage with onion and bell pepper in the bacon grease until softened and lightly browned.

rice added to cooked sausage and vegetables to toast the rice before adding the liquids.

Step 4: Build flavor with spices & tomato. Stir in garlic, spices, and rice, then toast the rice along with tomato paste until everything is coated and deeply fragrant.

chicken broth and tomato sauce added to the rice mixture before baking.

Step 5: Add liquid & bake until tender. Add tomato sauce, chicken broth, sugar, and bay leaves. Top with bacon, cover, and bake until the rice is tender and fluffy. Finish with butter and parsley.

Tips for the Best Charleston Red Rice

Cover tightly before baking. A tight cover traps steam inside the pot, which helps the rice cook evenly and absorb all that smoky tomato flavor. Use a fitted lid or cover the pan tightly with foil so the rice doesn’t dry out in the oven.
Let the rice rest after baking. Once the rice comes out of the oven, let it sit covered for a few minutes before fluffing. This gives the grains time to settle and finish steaming, so the texture stays fluffy instead of wet or broken.
Use the right pan. A Dutch oven or deep cast iron skillet with a lid works best because it holds heat evenly and gives the rice enough room to steam. If your pan is too shallow or loosely covered, the liquid can evaporate too quickly and leave the rice dry before it’s tender.

Recipe FAQs

Why is my red rice mushy?

Mushy red rice usually happens when the rice is not rinsed, too much liquid is added, or the rice is stirred too much while cooking. Rinse the rice until the water runs mostly clear and let it bake covered without stirring.

Is Charleston red rice the same as Gullah red rice?

Charleston red rice and Gullah red rice are often used interchangeably. Both usually refer to a Lowcountry rice dish made with tomatoes, rice, aromatics, and smoked meat like bacon or sausage.

Why is my rice still hard?

If the rice is still firm after baking, add ¼ to ½ cup more chicken broth, cover tightly, and bake for another 8-10 minutes.

Is Charleston red rice baked or cooked on the stovetop?

Charleston red rice can be made either way, but baking helps the rice cook evenly and stay fluffy. It also prevents the rice on the bottom of the pan from burning.

Can I make Charleston red rice without sausage?

Yes. You can use bacon only, smoked turkey sausage, or leave the meat out, but smoked sausage gives the rice its bold, savory flavor.

Can I make Charleston red rice ahead of time?

Yes. Charleston red rice reheats well. Store it in an airtight container in the refrigerator and reheat with a splash of broth to loosen it back up.

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5 from 1 vote

2 Comments

Aaron says:

May 22, 2026 at 12:01 pm

I’ve been making my own rendition of this recipe that my grandma used to make before she passed. I tried this recipe and made it during my lunch break and honestly, this is the best red rice I’ve ever had. You have a gift. I have printed this out and saved it to my recipe collection to make for many years to come. Thank you for your work, it’s deeply appreciated

1. Britney Chamberlain says:
  
  May 22, 2026 at 12:26 pm
  
  Thank you so much!