Long-grain heirloom Carolina Gold rice brings extra texture to this coastal take on traditional perlou.
Makes 6 to 8 servings
- 2 tablespoons vegetable oil
- 12 ounces smoked kielbasa, cut diagonally into ⅓-inch-thick pieces
- 2 cups diced yellow onion
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 tablespoon minced garlic
- 2 cups Carolina Gold rice
- ¼ cup sliced green onion
- 2½ cups low-sodium chicken stock
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup cherry tomatoes, quartered
- 4 sprigs fresh thyme
- 24 large fresh Gulf shrimp, peeled and deveined (tails left on)
- 24 fresh Gulf scallops, shucked and debearded
- ½ teaspoon paprika
- ¼ teaspoon ground red pepper
- ⅓ cup chopped fresh parsley
- Lemon wedges and hot sauce, to serve
- Garnish: chopped fresh parsley
- In a cast-iron Dutch oven, heat oil over medium-high heat until shimmering. Add sausage; cook until beginning to brown, 8 to 10 minutes. Add yellow onion, bell peppers, and garlic; cook until beginning to soften, about 8 minutes. Add rice and green onion, stirring until rice is well coated with oil. Add stock, salt, and black pepper. Stir in tomatoes, and bring mixture to a boil. Add thyme; reduce heat to low. Cover and simmer, without stirring, until rice begins to pop, about 20 minutes.
- Place shrimp and scallops in an even layer over rice. Sprinkle with paprika and red pepper. (Do not stir.) Cover and cook for 10 minutes. Stir in parsley, scraping any browned bits from bottom of pan with a wooden spoon. Serve immediately with lemon wedges and a dash of hot sauce. Garnish with parsley, if desired.