Oyster and Shrimp Purloo

The Geechee-Gullah Influence

Some of the strongest influences on US cuisine came from African
slaves, the people who least intended to be here. American food is
inconceivable without barbecue in its many variations, all kinds of
fritters and a mess of greens. Indeed Africans brought with them
important techniques including smoking meats, frying grains and
legumes into fritters, boiling leafy green vegetables, and making up
hot, spicy sauces. Since African-Americans ran the kitchens on
Southern plantations, they played a major role in molding the renowned
cuisine of the South.

The geography of the coastal South Carolina and Georgia proved
conducive to rice growing and produced a rice-based cuisine.
Specialties such as Hoppin’ John — rice cooked with red field peas
flavored with salt pork, Limpin’ Susan — a cousin of Hoppin’ John,
made with rice, shrimp, okra and bacon and Savannah Red Rice — full
of tomatoes, red and green peppers smoked sausage are just three of
many local rice dishes. Seafood specialties include the famous
Oyster and Shrimp Purloo — contains celery, grenn bell pepper,
onions, garlic, a rich shrimp stock, smoked sausage, tomatoes and
bacon.

Shrimp Stock
Makes 1/2 Quart

1/8 cup peanut oil
3/4 pound shrimp shells
1 rib celery coarsely chopped
1 small carrot coarsely chopped
1 small onion coarsely chopped
2 cloves garlic chopped
1 quart water
1/8 cup dry white wine
1 tablespoon tomato paste
1 sprig parsley
1 sprig thyme
2 each black peppercorns
1 each bay leaf

Heat the oil in a stockpot over medium heat. Add the shrimp shells and
sauté for 3 to 4 minutes, stirring until the shells look dry. Add the
celery, carrots, onions, and garlic, continue to sauté for 2 to 3
minutes. Add the water, wine, tomato paste, parsley, thyme,
peppercorns, and bay leaf. Bring the stock to a boil, then reduce the
heat and simmer for 1 hour. Strain the stock through a fine mesh
strainer. Return to heat and boil until reduced to 1/2 quart. Will
keep 2 to 3 days refrigerated; can be frozen.

This recipe developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 10/1/09

Oyster and Shrimp Purloo
Makes 8 Servings

One of the most desired rice dishes of the Low Country is the pilau or
purloo pronounced piloe or puhr-loe. Some purloos call for meat some
seafood or both.

6 slices slab bacon cooked and drained
3 tablespoons butter
1/4 cup green bell pepper diced
1/4 cup celery diced fine
1/2 cup onion diced fine
2 cloves garlic minced
1/2 pound smoked sausage diced
1 pound shrimp peeled and deveined
1 pint oysters (reserve liquid) drained
1 1/2 cups rice (long-grain)
2 tablespoon tomato paste
1 1/2 cups shrimp stock (see recipe)
2 bay leaf
1 tablespoon fresh parsley chopped
1 teaspoon salt
1 teaspoon fresh ground black pepper

In a large sauté pan fry bacon until crisp. Remove bacon from pan
dice and set aside Add butter to the bacon grease. Add green bell
pepper, celery, onions, and garlic pan and sauté 2 to 3 minute until
tender. Add smoked sausage, shrimp, oysters to vegetable mixture,
sauté until shrimp turn pink and oysters curl at the edges. Add rice,
tomato paste and stir, add shrimp stock, oyster liquid, and bay leaf.
Bring to a boil, stirring occasionally. Season with salt and black
pepper Cover pan reduce to low heat and simmer until rice is tender
and has absorbed liquid, (about 20 to 25 minutes). Garnish with
diced bacon and chopped parsley.

This recipe developed
by Chef Joseph G. Randall
all rights reserved
Copyright © 10/1/09

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