GINNA PARSONS: Red rice recipe is tempting

Like many other cooks in Northeast Mississippi, I love to watch Paula Deen on the Food Network. Although she sometimes uses a bit too much butter for my taste (yes, that is actually possible), I find her recipes interesting and the food she prepares always looks delicious.

Deen has a restaurant in Savannah, Ga., called The Lady & Sons, which she operates with her two boys, Jamie and Bobby. A few years ago, she published her first cookbook called “The Lady & Sons Savannah Country Cookbook.” It's full of her personal favorites as well as many of the recipes used in her extremely popular restaurant.

I finally broke down last week and purchased this cookbook (she has two more out now) and it was a wonderful investment. There are so many recipes in it I want to try that I don't even know where to start. From Cheese Biscuits and Sherry-Glazed Sweet Potatoes to Pecan Chicken and Black Pepper Shrimp, everything sounds divine.

Because I love rice and especially low-country cooking, her recipe for Savannah Red Rice caught my eye. I plan to prepare it this week to serve with grilled fish and something green.

Savannah Red Rice

1 cup chopped onion

1 cup chopped bell pepper

2 tablespoons butter

1 cup diced Hillshire Farms sausage

1 (14.5-ounce) can crushed tomatoes with juice

1 tablespoon Texas Pete or red hot sauce

1 cup tomato sauce

1 cup water

3 chicken bouillon cubes

Pepper and salt to taste

1 cup uncooked white rice

Preheat oven to 350 degrees. In a saucepan over medium heat, sautŽ onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased casserole and bake for 45 minutes. Serves 4 to 6.

Ginna Parsons is the Daily Journal's food/home/garden editor.