Lowcountry Shrimp-and-Okra Pilau

Ingredients

• 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

Preparation

1. 1. Peel shrimp; devein, if desired.
2. 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. 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.