Creole Purloo with Shrimp
- Easy recipes
Ingredients
- 3 tbsp (45 mL) lard, butter or oil
- 5 green onions, thinly sliced
- 2 stalks celery, diced
- Half red bell pepper, diced
- Half green bell pepper, diced
- 2 hot peppers, seeded and minced
- 1 clove garlic, minced
- 1 bay leaf
- Pinch salt
- 1-1/2 cups (375 mL) long-grain rice, rinsed and drained
- 6 oz (175 g) chorizo sausage, sliced (generous 1 cup/250 mL)
- 6 oz (175 g) ham, cut in 1/2-inch/1 cm cubes (about 1 cup/250 mL)
- 3 sprigs fresh thyme or 3/4 tsp/4 mL dried thyme
- 2 cups (500 mL) chicken stock
- 4 tsp (20 mL) Worcestershire sauce
- 12 oz (375 g) shrimp, peeled and deveined
Preparation
In large saucepan, heat half of the lard over medium heat; fry green onions, celery, red pepper, green pepper, hot peppers, garlic, bay leaf and salt until vegetables are tender, about 5 minutes. Transfer to bowl.
In same saucepan, heat remaining lard; add rice and cook, stirring, for 3 minutes. Add chorizo, ham and thyme; fry, stirring, for 1 minute. Stir in vegetable mixture. Add stock, 1 cup/250 mL water and Worcestershire sauce. Bring to boil. Cover pan; reduce heat to just maintain a low simmer and cook (without uncovering) for 25 minutes.
Uncover and check if all liquid has been absorbed and rice is tender; if not, cover and continue cooking for up to 10 minutes more. With fork, carefully stir in shrimp. Cover and cook until shrimp is no longer opaque in centre, 4 to 6 minutes, depending on size of shrimp.
Makes 6 servings.
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