Mark's Chicken Sausage & Shrimp Perloo

cindy mccallum

By
@cmccallum

This is a great recipe. Taste even better the day after.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a tasty mix of flavors! We ended up using habanero in place of the datil pepper, but the result was still scrumptious.

TIP: As a little time-saver, try placing the pepper(s) in a cheesecloth sack for easy retrieval before serving.

Ingredients

2 Tbsp
extra-virgin olive oil
1
fryer chicken cut in pieces
1 lb
sausage links cut into 1/4
2 c
onions chopped
1
red bell pepper seeded and chopped
1
datil pepper seeded and cut in half
3 Tbsp
chopped parsley
koser salt season to taste
black pepper to taste
3 medium
tomatoes peeled, seeded, chopped or 1 can chopped tomatoes with juices
1 Tbsp
minced garlic
1
bay leaves
1 1/2 c
yellow seasoned rice
3 c
chicken broth
35 large
large shrimp or 45-50 small
5
scallions chopped

Directions Step-By-Step

1
In a large pot, heat olive oil over medium-high heat.
2
Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.
3
Reduce heat to medium add onions, garlic, parsley, red bell pepper,tomatoes, and season with salt and pepper. Cook, stirring occasionally, until soft, about 15 minutes, until liquid from the tomatoes thickens, add sausage bay leaves and datil pepper halves and cook about 5 minutes. Stir in chicken parts, rice, chicken broth. Bring to a boil, reduce heat to low, and simmer covered, until rice is cooked through, about 35-45 minutes stir gently every few minutes.
4
With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.
5
Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.

About this Recipe

Course/Dish: Chicken, Fish, Pork, Seafood
Main Ingredient: Seafood
Regional Style: Southern