Shrimp and Oyster Perloo
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Credit: André Baranowski
2 tbsp. extra-virgin olive oil
1⁄2 lb. country ham, finely chopped
1⁄2 lb. kielbasa, cut on the diagonal
into 1⁄4"-thick slices
2 medium onions, chopped
1 red bell pepper, stemmed, seeded,
and chopped
1 jalapeño, stemmed, seeded, and chopped
3 tbsp. chopped flat-leaf parsley
1 tsp. dried thyme
1⁄2 tsp. cayenne pepper
Kosher salt and freshly ground
black pepper, to taste
3 medium tomatoes, peeled,
seeded, and chopped
2 cloves garlic, finely chopped
1 cup long-grain rice
3⁄4 cup chicken broth
25 medium oysters, shucked (about 9 oz.),
1⁄2 cup of their liquor reserved
35 large shrimp (about 1 1⁄2 lbs.), peeled
5 scallions, chopped, to garnish
1. In a 6-qt. pot, heat olive oil over medium-high heat. Add ham and kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onions, peppers, jalapeños, parsley, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and garlic and cook, stirring occasionally, until liquid from the tomatoes thickens, about 10 minutes. Stir in rice, chicken broth, and oyster liquor. Bring to a boil, reduce heat to low, and simmer, covered, until rice is almost cooked through, about 20 minutes.
2. Stir in shrimp and oysters. Cover and continue to cook on medium-low heat until the shrimp are bright pink and the edges of the oysters have curled, about 10 minutes. Season with salt. Serve perloo sprinkled with the chopped scallions.
SERVES 6
I've been thinking about the meal ever since.