Celebrate Juneteenth With Marcus Samuelsson’s Lowcountry Red Rice With Tomato and Okra Stew

On June 19, we celebrate Juneteenth, the most recent federal holiday added to America’s calendars. The day commemorates the emancipation of enslaved African Americans on June 19, 1865, in Galveston, Texas. And while this increasingly popular holiday often calls for public celebrations like parades, it’s equally fun to spend the day at home, eating with friends and family. But if you’re puzzled over what exactly to cook, chef Marcus Samuelsson has a tasty idea.

You likely recognize Samuelsson from his appearances on your favorite food-centric shows, like Chopped, Anthony Bourdain: Parts Unknown, Guy’s Grocery Games, Top Chef, and Iron Chef USA. And now he’s generously sharing a Juneteenth dish of his own making: To honor the tradition of cooking up red foods for the holiday, he’s whipping up this smoky red rice alongside a hearty yet veggie-forward tomato and okra stew. The additions of bell pepper, shallots, garlic, ginger, and lemon juice add a pop of brightness to the homey, comforting plate. Sounds like the kind of entree that you’d want to make every Juneteenth.

Lowcountry Red Rice With Tomato and Okra Stew

Red Rice

Ingredients

• 1qt long grain rice
• ½ cup of small diced smoked beef sausage
• ½ cup blended oil
• 1 teaspoon onion powder
• 1 teaspoon chili paste
• 1 tablespoon tomato paste
• ⅓ cup minced garlic cloves
• ⅓ cup minced shallots
• ⅓ cup minced ginger
• 2 cups diced scallions
• 3 qt beef stock

Instructions

1. In a large rice pot on medium heat, add blended oil, beef sausage, and garlic. Sweat for 3-5 minutes.
2. Add all vegetables, tomato paste, and chili paste. Sauté for 3-5 minutes.
3. Add all dry spices and continue cooking, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the vegetables are translucent.
4. Add rice. Cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes.
5. Add the beef stock and bring to a boil. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes. Stir and let rest.

Tomato and Okra Stew

Ingredients

• 2 large diced tomatoes 
• 1 bell pepper, small diced 
• 2 cups of large sliced okra 
• 1 minced shallot 
• ⅓ cup minced garlic 
• 2 cups minced ginger 
• 1 tablespoon olive oil 
• 2 cups veg stock 
• 2 cups chopped fresh parsley 
• Juice of 1 lemon 
• Salt to taste

Instructions

1. Into a medium saucepan set on medium heat, place olive oil, grilled peppers, garlic, okra, ginger, tomatoes, and shallots.
2. Sauté ingredients for 8-10 mins, stirring occasionally.
3. Add the remaining ingredients and simmer for 20-25 mins. Next, remove the saucepan from heat and place to the side. 

Finishing

1. On a serving plate, place red rice mixture and spread out evenly.
2. Top the red rice with the tomato and okra stew. Garnish with fresh parsley and sliced lemons.