Miller Union's Steven Satterfield and Sean Brock, who helped open a Minero outpost at Ponce City Market, are two icons of modern Southern cooking. In this video from Mind of a Chef, the two discuss a decidedly not modern dish, Savannah red rice, which Brock estimates to be 300 years old. Satterfield shows off his technique for "the paella of the Southeast."
Brock is impressed with Satterfield's plan, which starts with sautéing Carolina gold rice in bacon fat and butter. The Miller Union chef adds tomato broth and applies a lid so the rice can cook. Meanwhile, he sautés andouille sausage, roe shrimp, and okra which is added to the rice once all the broth has been absorbed. The resulting product is a big hit with Brock.
"You nailed it, man. That's perfect," Brock declares. "God bless you. That's fantastic."
Watch the above video and learn how to make Satterfield's version of a simple Southern classic.