Ingredients

• 8 wooden skewers soaked in water for 15 minutes
• 40 large uncooked shrimp (about 2 pounds) – peel & de-vein leaving tails on
• Spicy seasoning (your choice)
• 2 tbsp. vegetable oil
• ½ cup chopped onion
• ½ cup chopped green pepper
• 2 ribs celery, chopped
• 1 clove garlic, minced
• 1 tsp. creole seasoning
• ½ tsp. thyme
• ½ tsp. smoked paprika
• 1 can (15 oz.) red beans, drained and rinsed
• 1 ½ cups chicken broth
• 1 bay leaf
  
  
• Rice:
• 2 cups chicken broth
• 1 cup long grain rice
• ¼ tsp. salt
• Garnish: sliced green onions

Directions

1. In a large skillet heat oil and saute onion, green pepper, celery and garlic until tender. Add Creole seasoning, thyme and smoked paprika.
2. Saute for several minutes and add beans, 1 ½ cups chicken broth and bay leaf. Simmer uncovered for 30 minutes, adding more liquid if needed.
3. To cook rice combine all ingredients in small pan and bring to a boil. Cover and let cook over medium low heat 15 minutes. Let stand for 5 minutes.
4. Thread shrimp on soaked wooden skewers. Place shrimp skewers on grill and cook until pink and opaque, about 2-3 minutes on each side. Serve with red beans garnished with sliced green onions.
   
   Makes: 4 servings.