Photo: Squire Fox
Hands-on Time
50 Mins
Total Time
1 Hour 25 Mins
Makes 4 servings

Serve this stew over buttered Carolina Gold Rice cooked in stock made from leftover shrimp shells.

How to Make It

Step 1

Peel shrimp; devein, if desired.

Step 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.

Step 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.

Step 4

Note: We tested with Conecuh Hickory Smoked Sausage.

McCrady's Restaurant and Husk Restaurant, Charleston, SC

Ratings & Reviews


October 27, 2017
This is simply clean eating and so delicious!!  I did add more shrimp and sausage.  To enhance the flavor some I added Fish Sauce and Cajun seasonings to taste.  Cook your rice in fish or shimp broth - a must!  DF

JoniMaz's Review

September 06, 2011
Needs more taste very "blah", was just ok