SHELLFISH PURLOO


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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