Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red pepper, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon hot sauce (more if desired)
• 7 ounces canned petite diced tomatoes
• 12 ounces al fresco all natural Smoked Andouille Chicken Sausage
• 1 pound fresh rock shrimp or small shrimp (50-60 count per pound)
• 2 tablespoons fresh lemon juice
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne
• ½ teaspoon dried thyme
• 2 heads Boston Bibb lettuce
• garnish with chopped green onions and parsley