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
- 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)
Instrcutions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
