Marks Chicken Sausage Shrimp Perloo Recipes

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JOHN MARTIN TAYLOR'S SHRIMP PERLOO



John Martin Taylor's Shrimp Perloo image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 2h25m

Yield Six servings

Number Of Ingredients 15

2 pounds very fresh, heads-on medium shrimp (see note below)
2 small carrots
2 celery stalks
3 tablespoons chopped fresh thyme (or 1 1/2 teaspoon dried thyme)
1 medium onion
3 quarts water
4 thick slices of bacon
1 large onion chopped
4 red, ripe tomatoes (about 1 1/2 pounds), peeled, seeded and chopped, or four well-drained canned tomatoes
1/2 teaspoon crushed red pepper
3 tablespoons fresh parsley, finely chopped, plus additional chopped parsley for garnish
2 cups long-grain rice
1 teaspoon salt, or to taste
3 cups hot shrimp stock (see above)
shrimp bodies from two pounds of heads-on shrimp (see above) or one and a half pounds of headless shrimp

Steps:

  • Peel the shrimp, breaking off the heads. Place heads and shells in an enamel or stainless steel stockpot. Place the bodies in a bowl, cover and refrigerate until ready to use.
  • Roughly chop the carrots and celery and add to shrimp shells. Add thyme. Peel and quarter the onion and add to stockpot. Add water and bring to a boil. Reduce heat to low and cook stock uncovered at a steady simmer for about 45 minutes, or until vegetables are soft and stock has been reduced by about one-third. (The stockpot may be covered if the stock appears to be reducing too much.)
  • Remove from heat and strain through cheesecloth or a fine-mesh sieve. Discard the solids. You will need three cups of shrimp stock for the perloo. Freeze the rest.
  • In a Dutch oven with a tight-fitting lid, saute the bacon over medium-low heat until crisp. Remove bacon, set aside to drain and pour off all but about three tablespoons of bacon grease - enough to cover the bottom of the pan.
  • Add chopped onion to bacon grease and saute over medium-low heat 5 to 10 minutes, until onion is transparent. Add tomatoes, red pepper and parsley, stir to mix well and cook another five minutes.
  • Add rice, salt and shrimp stock, raise heat slightly just to bring the stock to a simmer, then lower heat, cover pot and leave to simmer 20 minutes. Do not remove lid while cooking rice.
  • After 20 minutes, lift the lid and fluff the rice with a big fork while tossing in the shrimp. Cover the pot again and turn off the heat. The perloo will be ready in 5 to 10 minutes and the shrimp will not overcook.
  • Crumble reserved bacon and sprinkle over the top of the perloo with the additional chopped parsley. Serve immediately.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 11 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1698 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN PERLOO



Chicken Perloo image

This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 19

5 slices thick-cut bacon, cut into 1/2-inch pieces
1 pound skin-on, bone-in chicken thighs
2 teaspoons House Seasoning, plus more if desired, recipe follows
8 ounces smoked sausage, such as kielbasa or andouille, cut into half moons
1 stalk celery, diced
1 medium Vidalia onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1/2 cup dry sherry
3 cups diced ripe tomatoes (beefsteak or heirloom if ripe, plum if not)
2 cups uncooked long-grain white rice, such as Carolina Gold Rice
2 tablespoons unsalted butter
5 cups chicken stock
1/4 cup chopped fresh curly-leaf parsley, for serving
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon garlic powder

Steps:

  • Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
  • Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
  • Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
  • Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
  • Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

MARK'S CHICKEN SAUSAGE & SHRIMP PERLOO



Mark's Chicken Sausage & Shrimp Perloo image

What a tasty mix of flavors! We ended up using habanero in place of the datil pepper, but the result was still scrumptious.

Provided by cindy mccallum @cmccallum

Categories     Chicken

Number Of Ingredients 16

2 tablespoon(s) extra-virgin olive oil
1 - fryer chicken cut in pieces
1 pound(s) sausage links cut into 1/4
2 cup(s) onions chopped
1 - red bell pepper seeded and chopped
1 - datil pepper seeded and cut in half
3 tablespoon(s) chopped parsley
- koser salt season to taste
- black pepper to taste
3 medium tomatoes peeled, seeded, chopped or 1 can chopped tomatoes with juices
1 tablespoon(s) minced garlic
1 - bay leaves
1 1/2 cup(s) yellow seasoned rice
3 cup(s) chicken broth
35 large large shrimp or 45-50 small
5 - scallions chopped

Steps:

  • In a large pot, heat olive oil over medium-high heat.
  • Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.
  • Reduce heat to medium add onions, garlic, parsley, red bell pepper,tomatoes, and season with salt and pepper. Cook, stirring occasionally, until soft, about 15 minutes, until liquid from the tomatoes thickens, add sausage bay leaves and datil pepper halves and cook about 5 minutes. Stir in chicken parts, rice, chicken broth. Bring to a boil, reduce heat to low, and simmer covered, until rice is cooked through, about 35-45 minutes stir gently every few minutes.
  • With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.
  • Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.

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