Low Country Perloo

By mdyess

Ingredients

• 1 1/2-pound chopped chicken
• 1-pound sliced sausage
• 1-pound shrimp, peeled and cut in pieces
• 3 tsp olive oil
• 2 cups water
• 1 can chicken broth
• 1/4 cup white wine
• 7 drops of tabasco
• 1 large onion, chopped (about 1-1/2 cups)
• 2 medium carrots, chopped
• 2 cups chopped celery
• 1 tbs minced garlic
• 1 8oz package sliced mushrooms
• 1 can chopped tomatoes
• 1 tablespoon fresh thyme leaves
• or 1 teaspoon dried
• 1/2 teaspoon hot red pepper flakes
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 cups long-grain white rice
• Parsley leaves for garnish

Preparation

Step 1

Heat 2 tsp oil in a Dutch oven on top of the stove, then add the chicken and sausage and saute for 5 min and set aside. Heat 1 tsp oil in same skillet, then add the onions, carrot, garlic, mushrooms and the celery and cook over medium heat until the onions start to brown, about 10 minutes. Add the tomatoes and their juice and the seasonings, adding a little more salt than you might think is necessary. Add the rice and liquid. Cover, bring to a simmer, and cook slowly, without lifting the lid, for 30 minutes. If using shrimp, add for last 10 min of cooking. Serve with a green salad and corn bread.

1/2 lb Bacon chopped 7 Drops of tabasco 2 md Onions, chopped 1 1/2 c Lon-grain white rice 1 tb Minced garlic 2 c Water 1 md Red pepper seeded, minced 1 lb Shrimp shelled and cut into 2 c Chopped tomatoes Pieces Salt & pepper Minced fresh parsley for 1/2 ts Thyme Garnish
Instructions for Perlow
In a medium sized saucepan fry the bacon over medium heat until the bacon is crisp. Remove it with a slotted spoon and drain on paper towels, leaving its fat behind. cook the onions, stirring, in the fat until it softens; add the garlicand red pepper and cook, stirring, until the red pepper beginsto soften, 2-3 minutes. add the tomatoes, salt, lots of black pepper, the thyme, and tabasco. Cook, stirring occasionally, until the tomatoes begin to fall apart, 5-10 minutes. add the rice and water and stir. Bring to a simmer, cover, and cook until the water is is just about absorbed, about 15 minutes. Stir in the shrimp, cover again, and cook until the shrimp turn pink, 3-5 minutes. Garnishwith the reserved bacon and parsley and serve. You can also use oysters, clams, scallops, and crawfish.
• 1 1/2 cups pearl barley
• 3 teaspoons olive oil
• 4 skinless, boneless chicken thighs (1 lb.), cut into 1-inch chunks
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 small onion, chopped
• 1 package (8 ounces) sliced white or cremini mushrooms
• 1 can (14 to 14.5 ounces) chicken broth (13/4 cups)
• 2 cups water
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper
• Parsley leaves for garnish
DIRECTIONS
1. Heat deep 12-inch skillet on medium-high until hot. Add barley and cook 4 to 5 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.
2. In same skillet, heat 2 teaspoons oil on medium-high until hot. Add chicken and cook 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
3. In same skillet, add remaining 1 teaspoon oil, and cook carrots, celery, and onion on medium 7 to 8 minutes or until tender-crisp, stirring frequently. Stir in mushrooms, and cook 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
4. Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to boiling on medium-high. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Makes about 8 cups. Serve pilaf garnished with parsley leaves.