We were at a family reunion in Louisiana and someone had made a similar dish to this and we just loved it. We knew we had to come up with our own recipe so that we could share this goodness with everyone.  It didn’t have the sausage in it but we just knew that it would be a great addition to the casserole. This is a great weeknight dinner and is even better the next day for lunch. It also freezes well.

Round up these things- 
1/4 cup butter
1/2 pound Andouille sausage 
10 oz frozen seasoning blend (celery, onion and bell pepper)
4 garlic cloves, minced
1 cup fresh or frozen sliced okra
1 (10 1/2 ounce) can cream of shrimp soup
10 oz can diced tomatoes with chilies, drained 
1/2 cup dry white wine 
1/2 tablespoon Worcestershire sauce 
Hot sauce to taste 
1 1/2 pounds, large, peeled and deveined shrimp (season shrimp with Cajun seasoning)
3 1/2 cups cooked long-grain rice
3 tablespoons fresh parsley, chopped 
2 spring onion, chopped 
1/4 cup grated Parmesan cheese

This is how you do it- 
Get a big ole skillet out and melt your butter over medium heat, add sausage and give it a stir. Next, add seasoning blend, garlic and okra and sauté for about 5 minutes or so. Stir it up real good making sure those veggies are coated with the butter and drippings from your sausage. Your kitchen should be smelling so yummy by now. Next add cream of shrimp and the next 4 ingredients. Stir it up real good and cook until heated throughout. Then add shrimp and cook for  a few minutes or so. Stir in rice, parsley and spring onion. Pour into a greased casserole dish, top that goodness with Parmesan cheese and toss it in a preheated 350 degree oven for about 15-20 minutes. Garnish with additional parsley.