Shrimp, Okra, and Sweet Corn Purloo

Stock up on plenty of produce and herbs to serve this hearty Lowcountry supper.

Shrimp, Okra, and Sweet Corn Purloo
Makes 6 to 8 Servings
  • 1 tablespoon olive oil
  • 4 slices thick-cut hickory-smoked bacon, chopped
  • 1 cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced celery
  • 1½ teaspoons minced garlic
  • 1 (32-ounce) carton seafood stock
  • 2 cups sliced fresh okra (8 to 8½ ounces)
  • 1½ cups sweet corn kernels, cut from cob
  • 1½ cups long-grain rice
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • 2 dried bay leaves
  • 2½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon ground red pepper
  • 1 pound large fresh shrimp, peeled and deveined (tails on)
  • Garnish: fresh thyme
  1. In a large enamel-coated Dutch oven, heat oil over medium heat. Add bacon and cook until crisp. Using a slotted spoon, remove bacon and let drain on paper towels.
  2. In same Dutch oven, add onion, bell pepper, celery, and garlic; cook over medium heat until just soft, 1 to 2 minutes. Add stock, scraping bits from bottom of pan. Add okra, corn, rice, thyme, oregano, bay leaves, salt, black pepper, paprika, and red pepper. Bring to a boil, cover, and reduce heat to simmer. Cook, stirring occasionally, until most of liquid is absorbed and rice is almost tender, 9 to 11 minutes.
  3. Reduce heat to low. Add shrimp; cook, covered, until shrimp are pink and firm and remaining liquid is absorbed and rice is tender, 4 to 6 minutes more. Discard bay leaves. Sprinkle bacon on top. Garnish with thyme, if desired. Serve hot.