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Lowcountry Shrimp-and-Okra Pilau

Photo: Squire Fox
Hands-on time 50 mins
Total time 1 hr, 25 mins
Yield Makes 4 servings
Serve this stew over buttered Carolina Gold Rice cooked in stock made from leftover shrimp shells.


  • 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

How to Make It

  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 sauté 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.

McCrady's Restaurant and Husk Restaurant, Charleston, SC