Chef Chris Hastings' Low Country Pirlou with Clams, Sausage, Shrimp, & Carolina Gold Rice

This recipe in unique to Carolina's low country where Chef Hasting grew up. This is the same pan you will find us using in our kitchen at Hot and Hot Fish Club when creating this dish.

TYPE MAIN COURSE
SERVES 2
DIFFICULTY VERY EASY
PREP TIME -
COOK TIME -

Ingredients

  • 2 tb butter
  • 1/4 tsp minced garlic
  • 1/4 cup diced onion
  • 1/8 cup chopped celery
  • 1/8 cup chopped carrots
  • 1 bay leaf
  • 1 tsp chopped fresh thyme
  • 1 tsp of salt
  • 1 pinch of ground black pepper
  • 4 oz smoked sausage, sliced in half and cut into ½ inch thick slices
  • 1/2 cup uncooked Carolina Gold Rice (or any long-grain, white rice)
  • 2 cup chicken stock
  • 5 mussels
  • 5 clams
  • 5 shrimp (medium) peel and devein
  • 1 tbs parsley chopped
  • 1 lemon cut in wedges

Directions

  1. Melt butter in 1.5 quart sauce pan. Add garlic and the next seven ingredients.
  2. Saute until onion is translucent.
  3. Add sausage and cook for 3 minutes, stirring frequently.
  4. Add rice and coat in butter.
  5. Add chicken stock and bring to a boil, cover and reduce to a simmer for 10 minutes.
  6. Add mussels and clams. Cover and cook another 5 minutes.
  7. Remove from the stovetop. Fold in shrimp and let sit for 3 minutes.
  8. Garnish with chopped parsley and lemon wedges.