files/shrimp-okra-perloo-square.jpg

Shrimp and Okra Perloo

When you describe a Perloo to someone most instantly think jambalaya. While a cousin, a Perloo is meant to be simple. Often made with okra and some type of cubed pork, like bacon or Tasso ham and then of course Carolina Golden Rice. Almost every culture has some version of a Perloo which is why you will some variation of the spelling with the most famous being Pilaf. Try this Shrimp and Okra Perloo, even if you are not an okra lover.

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.
All Clad Pan
$130 at Amazon
Wooden Spoons
$20 at Amazon

Recipe

  • 1 cup

    Tasso Ham, 1/4" diced

  • 2 cups

    fresh okra , sliced 1/4" thick

  • 1

    medium yellow onion , diced

  • 1

    medium green bell pepper , diced

  • 2

    garlic cloves , minced

  • 1 cup

    Carolina Golden rice

  • 2 cups

    chicken stock

  • 2 lbs.

    fresh shrimp , shelled and deveined

  • 1 ½ tsp.

    Kosher salt

  • ¼. tsp.

    freshly ground black pepper
    Step 1

  • In a skillet, with a tight fitting lid, cook the Tasso ham over medium-high heat until crisp.

    • Step 2

  • Using a slotted spoon, remove the Tasso ham on top a paper towel lined plate.

    • Step 3

  • Leaving 2 Tbsp. of the oil in the pan. Add the okra to a pan and cook for 5 minutes, stirring every once in a while.

    • Step 4

  • Stir in the onion, green pepper and garlic. Cook and stir over medium heat until softened, about 5 minutes.

    • Step 5

  • Stir in the rice and saute until the onion is lightly browned, about 3 minutes.

    • Step 6

  • Stir in the chicken stock and bring to a boil over high heat, stirring to loosen up an bits stuck on the bottom of the pan.

    • Step 7

  • Reduce the heat to the lowest temperature, cover the pan, and cook until the rice is tender and cooked throughly, about 20 - 25 minutes.

    • Step 8

  • In the last 5 minutes, stir back in the Tasso ham and the shrimp, salt and black pepper. Allow the shrimp to cook until pink. About 5 minutes.

    • Step 9

  • Using a fork, fluff the rice to serve. Transfer to a platter to serve.

Leave a comment

Please note, comments must be approved before they are published

Sausages

All of our sausage feature heritage meats.

Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage
$17
( / )
cut ends of chaurice sausage on a cutting board
cut ends of chaurice sausage on a cutting board
Chaurice Sausage
$17
( / )
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
A coil of fresh Toulouse sausage on a wooden cutting and slate background.
Toulouse Sausage
$17
( / )
Diot Sausage
$17
( / )
Sold out
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille sausages stacked on top of each other like cigars with their ends cuts up to show fat, pork and spice cross cut.
Andouille Sausage - Mild
$17
( / )
Sold out