Rice Purloo

A Southern classic meets Thai excellence in this vibrant, one-pot Rice Purloo. Goey Chai Rice, a hybrid of Basmati and Thai Jasmine rice, brings its aromatic depth and slightly chewy texture to elevate this beloved dish.

Ingredients

Ingredients

2 cups Goey Chai Rice
6 oz thick-cut bacon, diced
1 lb andouille sausage, sliced
1 medium onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery ribs, diced
4 garlic cloves, minced
1 can (14 oz) fire-roasted diced tomatoes
4 cups chicken stock (or seafood stock for a coastal twist)
1 lb shrimp, peeled and deveined
1 cup fresh okra, sliced into 1/2-inch rounds
1 tsp smoked paprika
1 tsp cayenne pepper (or to taste)
1 tsp dried thyme
1/2 tsp ground black pepper
1/2 tsp salt (adjust to taste)
2 green onions, chopped (for garnish)
1/4 cup fresh parsley, chopped (for garnish)

Instructions

Instructions

Prepare the Goey Chai Rice:
- Rinse Goey Chai Rice under cold water until the water runs clear. Set aside.
- Render Bacon and Brown Sausage:
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add andouille sausage slices and brown on both sides. Remove and set aside with the bacon.

Sauté Vegetables and Okra:
- In the same pot, add the onion, bell peppers, celery, and garlic. Cook over medium heat until softened, about 5-7 minutes, stirring occasionally.
- Add the sliced okra and sauté for another 3 minutes, allowing the okra to soften slightly.

Build the Base:
- Add smoked paprika, cayenne, thyme, salt, and black pepper. Stir well, letting the spices bloom for about 1 minute. - Add the fire-roasted tomatoes (including their juices) and cook for another 3 minutes.

Add Rice and Stock:
- Stir the rinsed Goey Chai Rice into the tomato-okra mixture, ensuring the grains are well coated.
- Pour in the chicken or seafood stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.

Add Shrimp, Bacon, and Sausage:
- Fold in the shrimp, bacon, and sausage, distributing them evenly. Cover and cook for another 5-7 minutes, or until the shrimp is pink and cooked through.

Finish and Serve:
Remove from heat and let the purloo rest, covered, for 5 minutes. Fluff the rice gently with a fork. Garnish with chopped green onions and parsley before serving.

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