A Simple One-Pot Sunday Supper

September 10, 2013

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.  

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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  

See what other Food52 readers are saying.

  • Beaella
  • MSL-2302
  • amysarah
  • thirschfeld
Father, husband, writer, photojournalist and not always in that order.


Beaella September 11, 2013
What can I substitute okra with? Sorry, not a fan.
thirschfeld September 11, 2013
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.
MSL-2302 September 10, 2013
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.
thirschfeld September 10, 2013
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.
amysarah September 10, 2013
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.
thirschfeld September 10, 2013
A big fan of burgoo! Where is you husband from?

amysarah September 10, 2013