Shrimp Rice Pelau


  • 1 Can Red Beans
  • 3 cups chicken broth
  • 2 oz margarine
  • 1 large onion
  • ½ red pepper diced
  • 2 stalks green onoion
  • 2 cloves garlic
  • 8 oz whole shrimp (peeled & deveined)
  • 4 oz sauceage cut in small piecses
  • 2 sprigs fresh thyme
  • salt to taste


In a saucepan, empty chicken broth & red beans, wash rice and add to peas stock. Cover and allow to cook on low heat. In a skillet, melt margarine, sauté garlic, escallion, red peppers, thyme, sauceage and shrimp. Season to taste with salt and pepper. When most of the liquid is absorbed from rice, add shrimp and sauceage mixture to rice. Steam for another 10 minutes. Serve hot

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