Mark's Chicken Sausage & Shrimp Perloo

cindy mccallum


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

Blue Ribbon Recipe

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. The Test Kitchen


★★★★★ 4 votes

30 Min
1 Hr 15 Min
Stove Top


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2 Tbsp
extra-virgin olive oil
fryer chicken cut in pieces
1 lb
sausage links cut into 1/4
2 c
onions chopped
red bell pepper seeded and chopped
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
bay leaves
1 1/2 c
yellow seasoned rice
3 c
chicken broth
35 large
large shrimp or 45-50 small
scallions chopped

How to Make Mark's Chicken Sausage & Shrimp Perloo


  • 1In a large pot, heat olive oil over medium-high heat.
  • 2Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.
  • 3Reduce 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.
  • 4With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.
  • 5Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.

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About Mark's Chicken Sausage & Shrimp Perloo

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

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