Recipe: Creole Purloo (with smoked sausage and oysters)

CREOLE PURLOO

4 slices bacon
3/4 cup (1/4 pound) diced smoked ham
1/4 cup sliced green onions with tops
1/4 cup chopped celery
1/2 pound smoked sausage links, cut into 1/2-inch pieces
1 cup Uncle Ben's Converted Brand Rice
2 1/2 cups beef broth
1/2 teaspoon thyme
1/2 teaspoon pepper
2 to 4 drops hot pepper sauce
1 bay leaf
1 cup fresh or canned small oysters, drained*
1 (10 ounce) package frozen cut okra, thawed
1/4 cup diced pimiento

Cook bacon in 10-inch skillet until crisp; remove from pan and reserve. Drain all but 2 tablespoons bacon drippings.

Saute onions and celery in drippings until tender, about 5 minutes.

Add sausage and rice; cook and stir over low heat 5 minutes.

Add broth and seasonings. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes.

Stir in remaining ingredients. Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.

Crumble bacon and sprinkle over pilaf.

*lf large oysters are used, cut up before adding.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Uncle Ben's Pilafs, Pilaus, Perloos, not dated