Serving Up Soul - Oyster and Shrimp Purloo

Published December 12, 2007

CHEF JOE RANDALL'S
OYSTER AND SHRIMP PURLOO RECIPE

Makes 8 servings

INGREDIENTS

- 6 slices slab bacon, cooked and drained
- 3 tablespoons butter
- ¼ cup green bell pepper, diced
- ¼ cup celery, diced fine
- ½ cup onion, diced fine
- 2 garlic cloves, minced
- ½ pound smoked sausage, diced
- 1 pound shrimp, peeled and deveined
- 1 pint oysters (reserve liquid), drained
- 1 ½ cups rice (long-grain)
- 2 tablespoons tomato paste
- 1 ½ cups shrimp stock 
- 2 bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper



DIRECTIONS
:: AD ::In a large sauté pan, fry bacon until crisp. Dice and set aside. Add onions, celery, garlic and green pepper to bacon drippings and sauté until tender. Add smoked sausage, shrimp and oysters to vegetable mixture, sauté until shrimp turns pink and oysters curl at the edges. Add rice, tomato paste and stir, add shrimp stock, oyster liquid and bay leaf. Bring to a boil, stirring occasionally. Season with salt and black pepper, then cover pan and reduce heat to low and simmer. Cook about 20 to 25 minutes, or until rice is tender and has absorbed liquid. Garnish with diced bacon and chopped parsley.

 

Written by BET-Staff

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