Yum

Lowcountry Vittles
By GC

My purlieu
the SC estuarine
lowcountry
has heat,
humidity,
gators,
voodoo
lazy days,
sultry nights
and it ain’t
complete
without Perloo
a shrimp and oyster
one pot
delight


Here tis:

ONE POT SHRIMP AND OYSTER PERLOO

Several tablespoons of extra virgin olive oil for sauteing

Country ham chopped, 1 lb.
Smoked sausage or kielbasa, 1 pound cut ¼ inch
2-3 large onions
2-3 bell peppers, chopped
Several peeled, seeded, chopped ‘maters
Bunch of parsley
A bit of thyme (tsp)
Some cayenne (1/2 tsp, maybe more)
Tabasco (several shakes)
Freshly ground blacl pepper
6 garlic cloves
Cup and a half of long grain rice
Cup of chicken broth
Three dozen oysters, shucked
Reserve the oyster liquor
Two pounds of large shrimp, peeled
Bunch of scallions, chopped

Use a big heavy pot. Heat olive oil. Saute ham and sausage till lightly browned. Add onions and peppers, spices and parsley. Cook about ten minutes, stirring now and then. Add tomatos and garlic and cook ten more minutes, or until it thickens some. Stir in rice, chicken broth, oyster liquor. Bring to a boil and then simmer until rice is cooked. Stir in shrimp and oysters. Cover and cook about ten more minutes. Serve in shallow bowls and dress with chopped scallions.

Tabasco on the table. Cold beer. Crusty French bread for dipping.