Ingredients:

2 Tbs. vegetable oil
2 cups chopped okra, fresh or frozen
1 cup chopped yellow onions
3 cloves, minced garlic
1/2 cup chopped celery
1/2 cup chopped green bell pepper
4 thinly sliced green onions, green part only
2 Tbs. chopped fresh parsley
3 cups shrimp or chicken stock
1 (28-oz.) can whole peeled tomatoes, coarsely crushed by hand
1 lb. medium shrimp, tail-on peeled and deveined
1/2 lb. hard, smoked chorizo sausage, cut into half moon shapes
salt and pepper to taste

Instructions:

1. Heat oil in Dutch oven or large, heavy-bottomed pot.
2. Saute onions, garlic, bell pepper and celery until soft and then add okra.
3. Stir and cook until most of the slime is gone.
4. Add sausage, tomatoes and stock. Bring up to a boil and then lower and simmer for 30 minutes, stirring ocassionaly.
5. Add shrimp, parsley and green onions in last 5 minutes of cooking.
6. Serve over hot white rice with hot sauce.