Okra and Sweet Corn Purloo

By • September 9, 2013 • 10 Comments

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Author Notes: 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.thirschfeld

Serves 6

  • 3/4 cup yellow onion, small dice
  • 1/3 cup green pepper, small dice
  • 1/3 cup celery, small dice
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1 teaspoon garlic, minced
  • 2 cups okra, cut crosswise into stars
  • 2 cups smoked turkey thigh or smoked ham
  • 1 cup sweet corn, removed from the cob
  • 1 cup short grain rice
  • 2 cups vegetable or chicken stock
  1. Heat the oven to 400? F. Place a heavy bottomed 3-quart pot over medium heat. Add enough oil to the pot to barely coat the bottom.
  2. Once the oil is hot add the onion, pepper, and celery. Season with a pinch of salt and a grind of pepper. Cook, stirring often, until the vegetables are soft but not brown.
  3. Add the thyme, basil, marjoram, and garlic. Saute, being careful not to brown the garlic, until they become fragrant. Add the okra, turkey, and corn. Season the purloo again with salt and freshly ground pepper. Taste and adjust any seasoning necessary.
  4. If the pan seems dry add a little more oil. Then add the rice and stir it around to coat the grains with the oil. Add the broth.
  5. Grab the pot by the handle and give it a sharp shake so everything evens out and is distributed evenly. Bring the broth to a boil.
  6. Turn off the heat, cover the pot with a lid and slide the whole thing into the oven. Immediately turn the heat to 325? F.
  7. Set a timer for 35 minutes. At the end of thirty five minutes remove the pot from the oven, remove the lid and using a tasting spoon check the rice to see if it is done.
  8. If it is not done, cover the pot and return it to the oven for 10 more minutes.
  9. If the rice is tender, serve.
Jump to Comments (10)

Tags: corn, okra, pudding, Summer

Comments (10) Questions (1)

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about 1 year ago K. Anderson

I actually made it on top of the stove,using all the same spices and vegetables but, as it is early spring here in Australia, I used bok choi sliced, plus peas and corn and bacon and a few chilli flakes and cooked Quinoa folded in at the end plus salt and pepper. Really good!

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about 1 year ago GSmodden

This came out perfectly. The trick of having the oven at 400 degrees and then lowering the temp to 320 when the pot goes in the oven.... Would that work with other rice casserole type dishes (ie. lamb biriyani) to make for just as fluffy a dish?

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about 1 year ago thirschfeld

I finish cooking rice in the oven all the time. I think it would work fine.

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about 1 year ago Sara Andrew

Very good, very easy, very versatile: a nice "fridge cleaner" recipe. Added some hot sauce at the end, the vinegar tang compliments the sweetness of the corn, imo.

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about 1 year ago Laureenong

I am going to veganize this recipe with vegan sausage in lieu of smoked turkey/ham.

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about 1 year ago Constance Booth

In the photo, it looks like chopped red bell peppers are in the dish or something else red in color. Is it red rather than green peppers called for in the recipe?

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about 1 year ago thirschfeld

That is smoked turkey.

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about 1 year ago K. Anderson

I'll try it over the weekend. It would probably freeze well too.

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about 1 year ago Slimfender

I made this for dinner tonight and it was absolutely perfect. I used fresh basil vs. dried, and added a minced chili pepper. Perfect.

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about 1 year ago K. Anderson

Sounds good. A few flakes of dry chilli would add a bit of a kick.