Shellfish Purloo

By: Hannah Lee Leidy
Photo by Leslie Ryann McKellar

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Serves 4 to 6

  • 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
  1. 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.
  2. 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.
  3. 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.

  • Recipe from John Ondo

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