Shrimp and Oyster Perloo

Name: Shrimp and Oyster Perloo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbsp extra-virgin olive oil; 0.5 pound country ham, finely chopped; 0.5 pound kielbasa, cut on the diagonal into 1⁄4"-thick slices; 2 medium onions, chopped; 1 red bell pepper, stemmed, seeded, and chopped; 3 tbsp chopped flat-leaf parsley; 1 tsp dried thyme; 0.5 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper, to taste; 3 medium tomatoes, peeled, seeded, and chopped; 2 clove garlic, finely chopped; 1 cup long-grain rice; 0.75 cup chicken broth; 25 oysters, shucked (about 9 oz.), 1⁄2 cup of their liquor reserved; 35 shrimp (about 1 1⁄2 lbs.), peeled; 5 scallions, chopped, to garnish

This is one of my favorite one pot dishes. It takes a bit of work to chop everything up but the process is just as satisfying as the end result.

Allen_Lee

Prep15 min

Cook45 min

Total1 hr

Servings6

Difficultyeasy

AmericanDinner / SupperLunchSoups

Ingredients

2 tbspextra-virgin olive oil
0.5 poundcountry ham, finely chopped
0.5 poundkielbasa, cut on the diagonal into 1⁄4"-thick slices
2medium onions, chopped
1red bell pepper, stemmed, seeded, and chopped
3 tbspchopped flat-leaf parsley
1 tspdried thyme
0.5 teaspooncayenne pepper
Kosher salt and freshly ground black pepper, to taste
3medium tomatoes, peeled, seeded, and chopped
2 clovegarlic, finely chopped
1 cuplong-grain rice
0.75 cupchicken broth
25oysters, shucked (about 9 oz.), 1⁄2 cup of their liquor reserved
35shrimp (about 1 1⁄2 lbs.), peeled
5scallions, chopped, to garnish

Instructions

1
In a 6-qt. pot, heat olive oil over medium-high heat. Add ham and kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onions, peppers, parsley, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and garlic and cook, stirring occasionally, until liquid from the tomatoes thickens, about 10 minutes. Stir in rice, chicken broth, and oyster liquor. Bring to a boil, reduce heat to low, and simmer, covered, until rice is almost cooked through, about 20 minutes.
2
Stir in shrimp and oysters. Cover and continue to cook on medium-low heat until the shrimp are bright pink and the edges of the oysters have curled, about 10 minutes. Season with salt. Serve perloo sprinkled with the chopped scallions.