Shrimp Perloo

Ingredients

1 lb. medium size shrimp, peeled & deveined

2 Andouille sausage links, sliced

2 cups of  saffron yellow rice

1 medium Vidalia onion, diced

1 green pepper, large dice

4 garlic cloves, minced

2 cups okra, 1″ slices

1 celery, sliced

1 can roasted diced tomatoes

3 3/4 cup of seafood stock or chicken stock

3 tbsp butter

salt

pepper

Cooking Tools

Large non-stick skillet with lid

Directions
Melt butter on medium heat. Saute onions, green pepper, celery, garlic & sausage for 5 minutes. Add in okra and saute for additional few minutes. Add in the rice, stock and canned tomatoes, stir to make sure rice is submerged under the liquids.  Place lid on skillet and reduced heat to medium low and cook for 25 minutes.  The liquids should be absorbed and the rice cooked through.  Add in shrimp and stir.  Place lid back on and cook for additional 5 minutes or until shrimp is cooked.
Serves 6