Start by removing the shell and head from the shrimps, leaving 6 gross. Save the heads.
In a large skillet, heat the olive oil over medium-high heat. Put the whole prawns and the heads in the pan. Sauté until they change color. Remove the whole shrimp to a bowl. Add the cleaned shrimp to the pan. As soon as they change color, take them out too. Throw heads. Put the onions and garlic in the pan. Saute until they get a little color and add the sausage. Stir to extract its aromas and add the celery. Sauté for a few minutes and add the chicken with the spices. Add the butter, salt and pepper. Sauté for a few minutes and add the peppers and rice. Stir to get the aromas everywhere and add the grated tomatoes. Finally add the okra and 2 cups of chicken broth. Lower the heat and add the cleaned shrimps. Simmer for 30-35 minutes, stirring once or twice, adding additional broth, until the rice is cooked. About 5 minutes before the end of cooking, add the whole shrimps. Serve sprinkled with chopped parsley.
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