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Shrimp, sausage and chicken perloo

January 4, 2009

 

perloo1

I seem to be having a love-in with the new Saveur magazine.  This evening I tried a recipe in it called perloo.   I have never heard of perloo, but I like the name.  It is adorable.

Apparently perloo is a version of jambalaya from South Carolina.  Jambalaya is a great thing to make when there’s not much in the fridge.  I had a handful of shrimp and some turkey chicken sausage languishing in the freezer.  And some roast chicken left over from the other night.  The great thing about perloo or jambalaya is that just as long as you have some rice and tomatoes, you can add just about anything to it.

This version involves adding ingredients and then letting them cook for 10 minutes, and then adding some more.  This lends itself to a really rich, complex layered dish that transcends from just rice and meat.  I halved the Saveur recipe and made some substitutions (my husband wouldn’t eat oysters if his life depended on it), and we happily gobbled it up.  It is a smoky and rich one pot dish.  Have I mentioned how much I love my Le Creuset French Oven?  It appears as if I cannot screw up a meal in it.  It is like a magic dish.  (Knock on wood).

We served this with some ciabatta bread and a bottle of Colle Secco Moltepulciano D’Abbruzo  wine.  (It was only $13, and is a dark cherry red lovely wine).  Cheers!

Shrimp, sausage and chicken perloo
-adapted from Saveur Magazine

2 Tablespoons olive oil
2 turkey-chicken sausages
1/2 medium red onion, chopped
1/2 yellow bell pepper, diced
3 slices jarred jalapeno pepper, diced
2 Tablespoons Italian parsley, chopped
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
salt and pepper to taste
1/2 cup diced canned tomatoes, with juice
2 garlic cloves, finely diced
1/2 cup basmati rice

1 1/2 cups chicken broth
handful of shrimp
1/2 cup diced leftover chicken
1 chopped green onion
1/2 lime, squeezed

In your beautiful new red pot, heat olive oil.  Add sausage and cook for ten minutes until brown, flipping after about five minutes.  Add the onions, peppers, jalapeno, parsley, thyme, cayenne and season with salt and pepper.  Cook on medium-high for ten minutes, stirring all the while.  Scrape all the good brown bits off the bottom of the pot and incorporate into the rest of the ingredients.

Add tomatoes and tomato juices and garlic and cook again for another ten minutes.

Add rice and chicken broth.  Cover and cook 20 minutes, adding more chicken broth if needed.

Stir in shrimp and chicken.  Cover and cook on medium-low heat for 10 minutes. Keep on scraping brown bits from the bottom…

Garnish with green onion slices and a squeeze of lime.

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2 Comments leave one →
  1. Jerry permalink
    January 6, 2009 10:54 pm

    Just found out about your website and tried making this recipe tonight – it was amazing! I used brown rice instead of basmati though so the cooking time was a bit longer. I will definitely make this again. Thanks for the great recipe!

  2. January 7, 2009 7:09 am

    Hurrah for the perloo! The great thing about this or a jambalaya is that you can put just about anything in it – just as long as you have enough liquid to cook the rice – then you are good to go.

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