Chef JJ makes this mouth-watering family favorite, low-country shrimp perloo.
Ingredients
Grapeseed oil
2 stalks celery
½ medium white onion
1 medium red bell pepper
2 tablespoons butter
1 teaspoon dried thyme
Pinch of red pepper flakes
½ teaspoon dried oregano
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
Salt to taste
Pepper to taste
3 links Andouille sausage, diced
2 cups long-grain rice
1 cup cherry tomatoes, halved
½ cup Riesling white wine
1 ½ cups crab meat
½ pound large shrimp
4 cups chicken stock
1 cup okra, sliced
½ cup parsley, finely chopped
1 lemon
Instructions
In a large Dutch oven over medium-high heat heat olive oil. Add the celery, white onion, and red pepper to the pan and begin to sweat. Add the butter and stir to combine melting it into the vegetables.
Add the dried thyme, pepper flakes, dried oregano, garlic powder, onion powder, and smoked paprika and stir to combine making sure to toast the spices as they cook. Season with salt and pepper.
Add in the andouille sausage and rice and stir everything to combine. The rice should begin to toast as well only for a couple of minutes.
Add the tomatoes and wine and stir so that the alcohol can begin to cook-off.
Add the crabmeat and chicken stock. Season with salt and pepper and place a lid on the pot and cook for about 30 minutes.
Once the mixture is close to being finished around the last ten minutes add in the okra, parsley, and juice of one lemon to the pot and stir to combine.
Then lay the pieces of shrimp on top and add the lid back on. Continue to cook until the rice has absorbed all of the liquid.
