5 Tbsp. extra virgin olive oil
1/2 large white onion, finely chopped (about 1½ cups)
4 Roma tomatoes, seeds removed, chopped
4 garlic cloves, finely chopped
1 lb fresh okra, cut into ½" pieces, or sliced frozen okra
1/3 cup SAUS® Do Everything Sauce
2/3 cup chicken broth
1 lb. smoked pork sausage (such as andouille or kielbasa), sliced ½" thick
1 lb. large shrimp, peeled, deveined
1. Heat 3 Tbsp. oil in a medium pot over medium-high. Add onion, garlic and a pinch of salt. Cook, stirring occasionally, until softened, 6–8 minutes.
2. Add okra, tomato and remaining 2 Tbsp. oil. Cook, stirring often, until okra is crisp-tender and has lost most of its gumminess, 6–8 minutes. Reduce heat to medium. Add sausage and cook until it begins to release some fat and plump up, about 5 minutes.
3. Add SAUS® and broth. Bring to a simmer and cook until flavors come together, about 10 minutes. Add shrimp and cook just until cooked through, about 5 minutes.
4. Add salt and pepper to taste, and more SAUS@ if you want more kick. Serve with rice and/or cornbread.