SHELLFISH PURLOO

August 6, 2020

 

Ingredients
8 ounces smoked sausage, diced
1 tablespoon Butter Olive Oil
1 onion, diced
3 celery stalks, diced
1 bell pepper, diced
1 tablespoon minced garlic
2 tomatoes, peeled, seeded, and diced
½ teaspoon red pepper flakes
2 bay leaves
3 thyme sprigs
2 teaspoons salt, plus more to taste
½ cup white wine
2 cups basmati rice
3½ cups fish or chicken stock (or clam juice)
8-12 medium clams
24 mussels
1 pound medium shrimp, peeled and deveined
Juice of 1 lemon

 

Directions
In a large enameled cast-iron casserole over medium heat, sauté sausage in Butter Olive Oil until it begins to brown, about 4 minutes. Add onion, celery, and bell pepper; cook until softened. Add garlic, tomatoes, red pepper flakes, bay leaves, thyme, and salt. Deglaze pan with white wine, then add rice and stock. Cover pot and bring mixture to a boil. Reduce heat to low and simmer mixture for 3 minutes. Remove lid, gently stir rice, and add clams. Replace lid and cook another 5 minutes. Then, add mussels, cover again, and cook 5 minutes more. Check rice and scatter shrimp over top, sprinkle with salt, and replace lid. Cook another 5 minutes, then check shrimp. If they aren’t cooked through, stir them to bottom of pot and let stand 5 more minutes. Stir in lemon juice and serve.

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