Instructions: 1. Have all the ingredients necessary for this dish prepared and ready to combine up to the point of cooking. Start by cooking the rice, for about 18 minutes in the water and vinegar. Set aside to cool. If serving corn on the cob as accompaniment, trim and soak for the microwave or steamer. Thaw sausage and shrimp, if necessary. Do NOT thaw okra. Cut, chop, and dice, etc.

2. About 15 minutes before serving time: Heat a large nonstick skillet or flat-bottom wok over moderate flame. Spray bottom lightly with the cooking oil . Brown the sausage cubes well (4 to 5 minutes). Add the diced onion bulb. Season with a pinch of salt and pepper. Cook until translucent (1 to 2 minutes). Add diced peppers and a pinch of cayenne pepper. Saute for 1 to 2 minutes. Clear a space for the shrimp in the bottom middle of the pan. Add the shrimp and garlic and cook undisturbed for 1 to 1 1/2 minutes or shrimp begin to turn pink. Turn the shrimp over and stir to combine with the other ingredients. Scatter the following on top: chopped tomatoes, herbs, onion greens, okra, more cayenne (if desired). Cover and cook 2 minutes. Add the rice; stir to combine. Serve hot.

MICROWAVING CORN: Trim (square) the ends, remove all but a single layer of husk. Soak in ice water (we add sugar and salt). About 4 minutes before you want to eat it, wrap each in a paper towel. Put it on a plate in the microwave. Zap two for 4 minutes. Shuck. The silk comes right off: rub it off with the paper towel. If the silk is green, it takes a little longer to remove it. Timing: for this meal, put the corn in the microwave just before adding the shrimp to the wok.

Description: "Dinner 2002-08-19"

Serving Ideas : Follow with a bowl of chilled fruit slices.

NOTES : View Tim Bedwells Gullah Shrimp recipe on the web (http://www.pallensmith.com/specials/charleston04_01/charleston5.htm) -

This recipe took many cues from Tims recipe and from Shrimp Okra Pilau that we liked. Combining the two was easy and we loved the result. We used Aidells Chicken Apple sausage for its subtlety. A few of the stronger flavors would work in this dish (http://www.aidells.com/sausages/descriptions/)

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