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.
