Serves 8; Prep & cook time – about 1 hour. Low-Country perloo is similar to jambalaya. This recipe is a little more saucy than jambalaya.
- Spice mix
- 3/4 TBSP – Smoked paprika
- 3/4 TBSP – Ground Mustard
- 3/4 TBSP – Onion Powder
- 3/4 TBSP – Garlic Powder
- 3/4 TBSP – Red Pepper flakes
- 1 tspn – Cayenne
- 1 tspn – Oregano
- 1/8 tspn – Dried Thyme leaves
- 1 lb – Kielbasa, cut to half-round slices
- 2 lbs – shrimp, peeled, deveined
- 2 – Onions, chopped
- 8 cloves – garlic, fine diced
- 3 – celery stalks, medium chopped
- 1 bunch – green onions, chopped, greens and whites
- 3 – Poblano peppers, chopped (may substitute 2 green peppers)
- 2 1/2 cups –Rice
- 28 oz can – diced tomatoes
- 14 oz – can, chicken stock
- 2 tspn – salt, to taste
- 2 tspn – black pepper, to taste
Heat a large stock pot (7 quarts or larger) at medium-high heat. Add a drizzle of olive oil to the bottom and add the kielbasa to brown. Stir occasionally until the kielbasa is browned on both sides. Set the kielbasa aside.
In the same pot at medium, high heat, add the olive oil, onions, garlic, poblano peppers, celery and green onions. Season with salt and pepper. Stir occasionally to soften for 6 minutes. Add the rice and 3/4 of the spice mix and stir to combine and toast for 2 minutes.
Stir in the tomatoes, kielbasa, chicken stock and 1 1/2 cups of water. Season with salt and pepper and heat to boiling. Once boiling, reduce the heat to medium-low for a simmer and cover. Stir occasionally for 18 minutes or until the rice is tender.
While the perloo is simmering, pat the shrimp dry with paper towels. Salt and pepper both sides of the shrimp and place in a bowl. Add the remaining spice mix and toss to coat the shrimp. When the rice is tender, remove the pot from the heat and add the shrimp. Stir occasionally for 3 minutes until the shrimp is opaque and cooked through. Salt and pepper to taste. Serve with desired hot sauce – Franks hot sauce, Tabasco, or other.