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Recipe: Gullah Red Rice

  • , by Joe Spector

Using Lillie's Lowcountry Loco Hot Sauce

Developed by Lillie's of Charleston 


1 medium onion
1 medium bell pepper
1 stalk celery
14 ½ ounce Diced tomatoes
1 tablespoon garlic
2 teaspoons tomato paste
1 cup spicy crumbled sausage or kielbasa
1 cup shrimp
½ cup Lillie’s Lowcountry Loco Hot Sauce
4 cups of water, flavored with powdered chicken broth
1 tablespoon canola oil
1 teaspoon thyme
2 cups par-boiled rice directions



1. Heat oven to 400 degrees dice all your vegetables.

2. In a pan over medium heat, sauté vegetables with the garlic and tomato paste. Add the sausage and cook until brown. Sauté shrimp until it just turns slightly pink.

3. In a dutch oven under medium heat on the stove top, pour in all of your liquids. Flavor water with powdered chicken broth mix to your taste. Add thyme and canola oil and bring liquids to a gentle boil. Stir in rice, vegetables and meat. While gently stirring, cook to a rolling boil (~1-2 minutes).

4. Take off stove top and bake in the oven for 20-25 minutes. Keep check on rice and occasionally stir. Turn oven down to 350 degrees and cook for another 5-10 minutes. Just until most of the liquid dissipates out of the rice and is fluffy.

Gullah Red Rice

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