SHRIMP PERLOO RECIPES

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Process the celery, onion and bell pepper in a food processor or until finely minced. Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the minced vegetables. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the tomato paste, sugar and House Seasoning and cook, stirring, for 1 minute.
• Stir in the okra, rice and butter and cook for about 1 minute. Stir in the tomatoes and vegetable stock and check for seasoning.
• Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice, then add the lemon juice and sprinkle with parsley if desired. Serve immediately.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Steps:

• Add chicken, broth, salt, pepper, paprika, thyme and bay leaf to a large pot or dutch oven.
• Roughly chop garlic cloves, onion and celery then add to the pot. 
• Cover pot then bring to a slow simmer over medium heat. Once broth is bubbling, reduce heat to low then cook, covered, for 2-3 hours, or until legs and thighs are pulling apart from the body and the chicken is very tender.
• Remove chicken from broth; set aside to cool. Strain broth into a large bowl or pitcher, discarding onion, garlic and any loose bones or skin; set broth aside.
• Once cool enough to handle, remove skin and bones from chicken then shred or cut chicken into bite-sized pieces.
• Cut sausage into bite-sized pieces.
• Melt butter in the (now empty) pot then sauté sausage and red pepper flakes for 8-10 minutes or until sausage is browned.
• Add reserved broth (should be about 8 cups) to pot with the sausage then stir well to deglaze the pot.
• Taste broth for seasoning then add more if desired. Bring broth to a boil.
• Once boiling, add rice and chicken.
• Bring to a gentle boil then cover, reduce heat to low or medium-low (wherever your dial gives you a gentle simmer) then cook for 20-25 minutes or until rice is tender.
• Stir rice once or twice with a fork to ensure nothing is sticking to the bottom of the pot but don’t overwork the rice. Don’t stir the rice or open the lid the last 5 minutes of cooking.
• Remove from heat then let rest, covered, for 10 minutes.