Lowcountry Shrimp-And-Okra Pilau

• 1 pound unpeeled, large raw shrimp (3 1/35 count)
• 1 cup diced smoked sausage
• 2 tablespoons butter
• 1 cup diced sweet onion
• 1 garlic clove, chopped
• 1/2 cup diced celery
• 4 large plum tomatoes, peeled, seeded, and chopped (about 1 1/4 lb.)
• 2 cups chicken or shrimp broth
• 1 cup sliced fresh okra
• 3 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried crushed red pepper
• 2 teaspoons hot sauce
• 1 teaspoon Worcestershire sauce
• Hot cooked rice
• 3 green onions, thinly sliced
• Garnish: grilled halved okra

1. Peel shrimp; devein, if desired.
2. Cook sausage in a large Dutch oven over medium-low heat, stirring often, 5 minutes or until golden brown. Remove sausage, reserving drippings in Dutch oven. Melt butter in drippings. Stir in onion and garlic, and saute 3 minutes or until tender. Add celery, and cook 2 minutes. Stir in tomatoes and chicken broth; bring to a boil. Reduce heat to low, and simmer 30 minutes.
3. Stir in shrimp, sausage, and okra; cook 5 minutes. Stir in parsley and next 4 ingredients. Season with salt and pepper to taste. Serve over hot cooked rice; top with green onions. Garnish, if desired.
4. Note: We tested with Conecuh Hickory Smoked Sausage.

shrimp, sausage, butter, sweet onion, garlic, celery, tomatoes, chicken, fresh okra, parsley, lemon juice, red pepper, hot sauce, worcestershire sauce, rice, green onions

Taken from www.myrecipes.com/recipe/lowcountry-shrimp-okra-pilau (may not work)