mark's chicken, sausage, and shrimp perloo

Name: Mark's Chicken, Sausage, and Shrimp Perloo
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: Southern
Ingredients: 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) chopped onions; 1 tablespoon(s) minced garlic; 3 tablespoon(s) chopped parsley; 1 medium red bell pepper, seeded and chopped; 3 medium tomatoes peeled, seeded, chopped or 1 can chopped tomatoes with juices; - Kosher salt, to taste; - black pepper, to taste; 1 - bay leaves; 1 - Datil pepper, seeded and cut in half; 1 1/2 cup(s) yellow seasoned rice; 3 cup(s) chicken broth; 35 large large shrimp or 45-50 small; 5 - scallions chopped

(4 ratings)

Mark's Chicken, Sausage, and Shrimp Perloo on a serving platter.

review

Blue Ribbon Recipe by

cindy mccallum

@cmccallum

dundee, NY

This is a great recipe. It tastes even better the day after.

Blue Ribbon Recipe

This chicken, sausage, and shrimp perloo is wonderful! Originating in the Carolina Lowcountry, perloo is similar to jambalaya. The savory chicken and sausage pair well with the fresh and sweet shrimp. Yellow rice absorbs the flavors from the onions, peppers, tomatoes, and seasonings. Packing a punch of flavor and spice, this is a satisfying one-pot meal.

— The Test Kitchen @kitchencrew

(4 ratings)

yield 8 serving(s)

prep time 30 Min

cook time 1 Hr 15 Min

method Stove Top

Ingredients For mark's chicken, sausage, and shrimp perloo

2 Tbsp

extra-virgin olive oil
1

fryer chicken cut in pieces
1 lb

sausage links, cut into 1/4
2 c

chopped onions
1 Tbsp

minced garlic
3 Tbsp

chopped parsley
1 md

red bell pepper, seeded and chopped
3 md

tomatoes peeled, seeded, chopped or 1 can chopped tomatoes with juices
Kosher salt, to taste
black pepper, to taste
1

bay leaves
1

Datil pepper, seeded and cut in half
1 1/2 c

yellow seasoned rice
3 c

chicken broth
35 lg

large shrimp or 45-50 small
5

scallions chopped

How To Make mark's chicken, sausage, and shrimp perloo

Test Kitchen Tips

As a little time-saver, try placing the pepper(s) in a cheesecloth sack for easy retrieval before serving. If you can't find Datil peppers, use your favorite pepper or substitute with spicy sausage.

1
In a large pot, heat olive oil over medium-high heat. Add chicken parts and sausage. Cook, stirring occasionally, until lightly browned, about 5-10 minutes. Remove meat from the pot; set aside.

2
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, or until liquid from the tomatoes thickens. Add bay leaf and datil pepper halves and cook about 5 minutes.
3
Stir in chicken parts, rice, and 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.
4
With about 10 minutes to go, stir in the shrimp and scallions. Uncover and turn up the heat to medium and cook until the shrimp is pink.
5
Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.
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