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
yellow onion, small dice
green pepper, small dice
celery, small dice
Kosher salt and freshly ground black pepper
okra, cut crosswise into stars
smoked turkey thigh or smoked ham
sweet corn, removed from the cob
short grain rice
vegetable or chicken stock
In This Recipe
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.
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.
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.
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.
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.
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.
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.
If it is not done, cover the pot and return it to the oven for 10 more minutes.