• 2 lb smoked sausage, cut into 1/4 inch slices
• 2 lb shrimp peeled and de-veined (optional – marinaded in lemon juice and pepper)
• 4 x green onions, sliced, white and green parts chopped
• 1  x 14 ounce can stewed tomatoes with juice
• 3   stalks celery chopped
• 2 x Lemon juice
• 1 1/2 x head garlic minced
• 1 x large onion, chopped
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• beef bouillon
• ½ cup brown sugar
• (optional) 2 teaspoons cayenne
• 2 teaspoons pepper
• 5 tablespoon margarine
• 1/4 cup Worcestershire sauce
• Salt and pepper
• 4 cup hot water
• 1.5 cups wild rice

Directions

**Do it this way for reduced time or make stock with shrimp shells, celery leaf, carrots, lemon juice, etc, pour out and rebuild with second batch fresh veggies

• Heat the oil in a heavy bottomed Dutch oven over medium-high heat.
• Add the sausage and cook until browned, then remove.
• Add the onion, garlic and celery and saute then remove
• Add 5 tablespoons of margarine and melt, sprinkle the flour   and cook over medium heat, stirring constantly, until brown
• Add 8 cups hot water and beef soup base, whisking constantly.
• Add, tomatoes, Worcestershire sauce, salt and pepper, to taste
• Add the beef and sausage.
• Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
• Add okra and wild rice
• Cover and simmer for 1 hour.
• Bring to a boil
• Drain excess marinade from shrimp
• Add the green onions and shrimp cook
• Cook 3 minutes and remove from heat – or until shrimp are cooked.