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Low Country Pirlou with Clams, Sausage, Shrimp and Carolina Gold Rice
Low Country Pirlou with Clams, Sausage, Shrimp and Carolina Gold Rice
By All-Clad & Chef Chris Hastings
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Serves
Makes 2 servings
Ingredients
- 2 tablespoons butter
- ¼ teaspoon minced garlic
- ¼ cup diced onion
- ⅛ cup chopped celery
- ⅛ cup chopped carrots
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 1 teaspoon of salt
- 1 pinch of ground black pepper
- 4 ounces smoked sausage, sliced in half and cut into ½-inch thick slices
- ½ cup uncooked Carolina Gold Rice (or any long grain, white rice)
- 2 cup chicken stock
- 5 mussels
- 5 clams
- 5 shrimp (medium) peel and devein
- 1 tablespoon parsley chopped
- 1 lemon cut in wedges
Procedure
We love this pan, everything fit and we even had room for more. Perfect for small kitchen spaces no big kitchen clean up. This recipe in unique to Carolina low country where Chef Hasting grew up. This is the same pan you will find us using in our kitchen at Hot and Hot Fish Club when creating this dish.
Melt butter in 1.5 quart sauce pan. Add garlic and the next seven ingredients. Saute until onion is translucent.
Add sausage and cook for 3 minutes, stir frequently. Add rice and coat in butter.
Add chicken stock and bring to a boil, cover and reduce to a simmer for 10 minutes. Add mussels and clams.
Cover and cook another 5 minutes. Remove from stove top.
Fold in shrimp and let sit for 3 minutes. Garnish with chopped parsley and lemon wedges.
Melt butter in 1.5 quart sauce pan. Add garlic and the next seven ingredients. Saute until onion is translucent.
Add sausage and cook for 3 minutes, stir frequently. Add rice and coat in butter.
Add chicken stock and bring to a boil, cover and reduce to a simmer for 10 minutes. Add mussels and clams.
Cover and cook another 5 minutes. Remove from stove top.
Fold in shrimp and let sit for 3 minutes. Garnish with chopped parsley and lemon wedges.
Low Country Pirlou with Clams, Sausage, Shrimp and Carolina Gold Rice
By All-Clad & Chef Chris Hastings
Serves
Makes 2 servings
Ingredients
- 2 tablespoons butter
- ¼ teaspoon minced garlic
- ¼ cup diced onion
- ⅛ cup chopped celery
- ⅛ cup chopped carrots
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 1 teaspoon of salt
- 1 pinch of ground black pepper
- 4 ounces smoked sausage, sliced in half and cut into ½-inch thick slices
- ½ cup uncooked Carolina Gold Rice (or any long grain, white rice)
- 2 cup chicken stock
- 5 mussels
- 5 clams
- 5 shrimp (medium) peel and devein
- 1 tablespoon parsley chopped
- 1 lemon cut in wedges
Procedure
We love this pan, everything fit and we even had room for more. Perfect for small kitchen spaces no big kitchen clean up. This recipe in unique to Carolina low country where Chef Hasting grew up. This is the same pan you will find us using in our kitchen at Hot and Hot Fish Club when creating this dish.
Melt butter in 1.5 quart sauce pan. Add garlic and the next seven ingredients. Saute until onion is translucent.
Add sausage and cook for 3 minutes, stir frequently. Add rice and coat in butter.
Add chicken stock and bring to a boil, cover and reduce to a simmer for 10 minutes. Add mussels and clams.
Cover and cook another 5 minutes. Remove from stove top.
Fold in shrimp and let sit for 3 minutes. Garnish with chopped parsley and lemon wedges.
Melt butter in 1.5 quart sauce pan. Add garlic and the next seven ingredients. Saute until onion is translucent.
Add sausage and cook for 3 minutes, stir frequently. Add rice and coat in butter.
Add chicken stock and bring to a boil, cover and reduce to a simmer for 10 minutes. Add mussels and clams.
Cover and cook another 5 minutes. Remove from stove top.
Fold in shrimp and let sit for 3 minutes. Garnish with chopped parsley and lemon wedges.