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A Simple One-Pot Sunday Supper

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Sunday Dinners comes to us from our own chef/photojournalist/farmer/father figure Tom Hirschfeld, featuring his stunning photography and Indiana farmhouse family meals.

Today: A one-pot, end-of-summer-meal to celebrate your garden's resilience.  

It is that time of year, where the season may be ending but there are odds and ends still coming from the garden. A few rebellious plants, refusing to be defeated by a late summer drought, are still putting forth small amounts of tender vegetables. The real fall plants, broccoli, cauliflower, and brussels sprouts, have not yet committed to blooming. In my garden basket I have Silver Queen sweet corn, okra, and a few green peppers.


I am making a purloo for supper, a simple but very satisfying one-pot of vegetables, rice, and some sort of meat. The meat is meant more as a seasoning then an entree.

More: Another simple, one-pot dish from Mark Bittman.

Purloo is a dish of economy. It is a dish of diversity. It is a dish that tells many a family history simply by ingredients the cook chooses to use. It is of Low Country origin. It is meant to serve many and it is meant to be comforting. And it is.


Okra and Sweet Corn Purloo

Serves 6

3/4 cups yellow onion, small dice
1/3 cup green pepper, small dice
1/3 cup celery, small dice
1 teaspoon garlic, minced
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/2 teaspoon dried basil
2 cups okra, cut crosswise into stars
2 cups smoked turkey thigh or smoked ham
1 cup sweet corn, removed from the cob
2 cups vegetable or chicken stock
1 cup short grain rice
Kosher salt and freshly ground black pepper

See the full recipe (and save and print it) here.

Photos by Tom Hirschfeld  

Tags: okra, soul food, corn, smoked turkey, pilau, southern, recipe, simple, Sunday, suppers

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Comments (8)


almost 2 years ago KayeMoarti

Any grains that will be a side dish in the table would really be appreciated greatly because corns and any other grains really gives me this satisfaction whenever I am eating it. - Lindsay Rosenwald


almost 2 years ago Beaella

What can I substitute okra with? Sorry, not a fan.


almost 2 years ago thirschfeld

It is the beautiful thing about a purloo, you are only limited by you imagination. Try a handful of fresh green beans and a diced tomato.


almost 2 years ago MSL-2302

For curiosity's sake: Why does the recipe specify a cross cut for the okra (like stars), but the picture show whole pods? Did you find the whole pods didn't cook as well or that the texture was wrong somehow? The whole pods are very pretty in the photos.


almost 2 years ago thirschfeld

No real reason other then the pods from my garden were very young and small. I don't see pods like this at the store often so I suggested cutting them crosswise. Basically cutting them is at the cooks discretion.


almost 2 years ago amysarah

amysarah is a trusted home cook.

This is very similar to Burgoo - a traditional dish where my husband's family lives in Kentucky. Very popular locally - it's even the centerpiece of annual community festivals and parties.


almost 2 years ago thirschfeld

A big fan of burgoo! Where is you husband from?


almost 2 years ago amysarah

amysarah is a trusted home cook.