Serve this stew over buttered Carolina Gold Rice cooked in stock made from leftover shrimp shells.
Southern Living SEPTEMBER 2011
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.
Note: We tested with Conecuh Hickory Smoked Sausage.
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