Shrimp Sausage Purloo Recipes

LOWCOUNTRY PERLOO

Steps:

• Peel all the shrimp and put the shells, and heads if you have them, into a pot with the bay leaves, onion, celery and carrot. Cover with 7 cups of water and bring to a simmer. Simmer gently for 30 minutes while you chop everything else for the perloo.
• As the stock is simmering, slowly fry the bacon in a large, heavy pot. When it is crispy, remove the bacon (eat a slice) and chop roughly. Set the bacon aside.
• Saute the 2 cups chopped onion, 2 cups chopped celery and the diced yellow bell pepper in the bacon fat until soft but not browned. Add the garlic and rice and cook, stirring often for 3 minutes, until the rice turns translucent.
• Add the white wine, tomatoes and chile pepper to the pot and stir well.
• Set up a fine-meshed strainer with a paper towel in it. Ladle two or three ladles of the shrimp stock through this strainer into the rice pot. Stir well. Cook, stirring often, until the liquid is absorbed. Repeat this process until the rice is tender.
• Add one more ladle of shrimp stock to the pot, along with the shrimp and the parsley. Mix to combine, cover the pot and turn the heat to its lowest setting. Cover for 5 minutes to let the shrimp cook, then mix in the bacon and black pepper and serve.

SHRIMP PERLOO RECIPE

Steps:

• Cook bacon in a Dutch oven over medium, stirring often, until crisp, 8 to 10 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towels to drain, reserving 1/4 cup of the bacon drippings in Dutch oven.
• Increase heat to medium-high. Add onion, celery, and bell pepper to Dutch oven; cook, stirring often, until vegetables soften but haven't begun to brown, about 5 minutes. Add garlic, black pepper, and 1 teaspoon of the salt; cook, stirring often, until fragrant, about 1 minute. Add wine, stirring and scraping to loosen browned bits from bottom of skillet. Add tomatoes and crushed red pepper; cook, stirring often, until most of the liquid has evaporated, about 3 minutes. Stir in stock, rice, and butter; bring to a boil. Reduce heat to low; cover and cook until rice is just tender, 10 to 12 minutes.
• Remove from heat. Working quickly, gently stir in shrimp; cover and let stand until shrimp are cooked through, 3 to 5 minutes. Stir in remaining 2 teaspoons salt. Top servings evenly with parsley and bacon.

SHRIMP AND SAUSAGE PASTA

Steps:

• Heat olive oil in a large skillet over medium-high heat. Brown the sausage in the skillet until no longer pink (about 6-8 minutes per side). Remove to a cutting board and slice into rounds.
• In the same skillet, sauté the garlic and onion over medium-high heat until onion is transparent (about 5-7 minutes). Add the tomatoes, tomato sauce and basil. Bring to a boil, reduce heat to low. Stir in the sausage and shrimp. Simmer just until the shrimp turn pink (about 3 minutes).
• Stir in the cream and simmer for about 1 more minute, or just until heated through. Season with salt and pepper. Serve sauce over cooked pasta.

SHRIMP AND SAUSAGE RECIPE

Steps:

• PREP: Preheat oven to 400 degrees F. Lightly coat a large sheet pan with nonstick spray. Wash and thoroughly dry the potatoes and then cut them into 1-inch pieces. Add the cut potatoes to the pan.
• SEASONING BLEND: In a small bowl, add the melted butter, olive oil, garlic, dried parsley, dried oregano, garlic powder, seasoned salt, paprika, and optional cayenne pepper. Stir or whisk until completely combined. Remove 2 tablespoons of this mixture and toss with the potatoes until well coated. Space out potatoes in an even layer and bake for 15 minutes.
• MARINATE SHRIMP: Meanwhile, marinate the shrimp. Pat shrimp dry with a paper towel. Place the shrimp in a bowl and toss with 2 and 1/2 tablespoons of the butter-herb mixture. Stir and set aside.
• FINISH VEGGIE PREP: Slice the sausage into coins. Cut the onion into small 1/2-inch pieces and cut the bell peppers into 1-inch pieces. Thoroughly drain the canned corn or take frozen corn from the freezer, measure, and let stand to thaw.
• CONTINUE BAKING: Remove the potatoes from the oven and toss with a spatula. Using the spatula, push the potatoes to one side of the sheet pan, still in an even layer (not too close or overlapping). Add the sausage, onion, and pepper(s) to the other side of the sheet pan. Add the remaining herb-butter mixture (use a spatula to scrape out every bit) and toss everything generously to coat. Space everything out as well as you can and return to the oven for 15 minutes. Toss with a spatula and return to oven for 8 more minutes.
• ADD SHRIMP AND CORN: Remove from the oven and toss again, spacing veggies out again. Add the shrimp to the pan and bake for another 6 minutes or until shrimp is cooked through and veggies are crisp-tender. Add frozen corn on top and bake for 1 more minute. Toss everything once more.
• ENJOY: If desired, top with fresh parsley. Enjoy immediately.

CHICKEN PERLOO

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.

RICE CASSEROLE WITH SAUSAGE RECIPE

Steps:

• In a casserole dish (3 quart bowl) pour in cans of soup plus 1/2 can of water, rinsing both cans. Add rice and butter, cover dish, and bake in oven at 425 F for 1 hour. Cut sausage into halves and also cut long ways. Microwave for 3 minutes, turn meat, and microwave for another 3 minutes. Cut sausage pieces again in 1/2 mix with rice and serve.

SHRIMP & SAUSAGE PURLOO RECIPE

Steps:

• Peel the shrimp. Devein them if necessary, put them in a bowl and add 3 tbsps. Worcestershire sauce. Toss and refrigerate. Peel and dice the onion. Core, seed, and dice the green pepper. Slice the frozen okra into 3/8-inch rounds. If you're using frozen beans, cut them into 1-inch long pieces. Re-freeze until you're ready to cook them. Rinse the rice in the strainer until the water runs clear. Dice the bacon. Cut the kielbasa into 3/4-inch thick rounds. Line a plate with paper towels. Put the bacon into a heavy skillet over medium-high heat. When it starts to sizzle, reduce the heat to medium and cook it until it has rendered most of its fat, 7 minutes. Transfer the bacon to the plate lined with paper towels to drain. Add the onion and the bell pepper to the bacon fat and cook, stirring frequently, until the onion is translucent, 3 minutes. Add the frozen okra and the kielbasa and stir. Add the rice to the pan and cook, stirring, for 2 minutes. Add 2 cups water, ½ tsp. salt, several grinds pepper and the cooked bacon. Cover and cook until the rice is plump through and has absorbed the water, 20-25 minutes. Check the rice occasionally to see if it needs more water and add 1 tbsp. at a time, if necessary. Check the rice. Add water if necessary. When the rice is cooked, stir in the shrimp and Worcestershire sauce. Cover and cook for 3 minutes.