Shellfish Purloo

8 ounces smoked sausage, diced

1 tablespoon butter

1 onion, diced

3 celery stalks, diced

1 bell pepper, diced

1 tablespoon minced garlic

2 tomatoes, peeled, seeded, and diced

½ teaspoon red pepper flakes

2 bay leaves

3 thyme sprigs

2 teaspoons salt, plus more to taste

½ cup white wine

2 cups basmati rice

3½ cups fish or chicken stock (or clam juice)

8-12 medium clams

24 mussels

1 pound medium shrimp, peeled and deveined

Juice of 1 lemon

In a large enameled cast-iron casserole over medium heat, sauté sausage in butter until it begins to brown, about 4 minutes. Add onion, celery, and bell pepper; cook until softened. Add garlic, tomatoes, red pepper flakes, bay leaves, thyme, and salt. Deglaze pan with white wine, then add rice and stock.
Cover pot and bring mixture to a boil. Reduce heat to low and simmer mixture for 3 minutes. Remove lid, gently stir rice, and add clams. Replace lid and cook another 5 minutes. Then, add mussels, cover again, and cook 5 minutes more.
Check rice (it should now be al dente) and scatter shrimp over top, sprinkle with salt, and replace lid. Cook another 5 minutes, then check shrimp. If they aren’t cooked through, stir them to bottom of pot and let stand 5 more minutes. Stir in lemon juice and serve.

From Ricely Yours.

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