 | There are probably more ways to make perleau then there are to spell it. Just like shrimp and grits you can make it to your liking. This is how we make perleau at our house... and add some game when available. |
1.5 pounds shrimp, shelled
3 tablespoons olive oil
2 onions, chopped finely
6 cloves garlic, minced
3 stalks celery, chopped finely
2 cups celery stalk leaves, chopped
1 green pepper, chopped finely
3 teaspoons salt
28 ounce can crushed tomatoes
2 cups water
2 bay leaves
12 ounces duck breasts, cubed
6 cups cooked rice
Heat oil over medium-high
Cook onion, garlic, celery and pepper with salt until soft
Add tomatoes, water and bay leaves
Lower heat and let simmer 15 minutes
Add duck and cook 10-12 minutes
Add shrimp and cook until shrimp cooked
Stir in rice
Yield: 15 cups
3 tablespoons olive oil
2 onions, chopped finely
6 cloves garlic, minced
3 stalks celery, chopped finely
2 cups celery stalk leaves, chopped
1 green pepper, chopped finely
3 teaspoons salt
28 ounce can crushed tomatoes
2 cups water
2 bay leaves
12 ounces duck breasts, cubed
6 cups cooked rice
Heat oil over medium-high
Cook onion, garlic, celery and pepper with salt until soft
Add tomatoes, water and bay leaves
Lower heat and let simmer 15 minutes
Add duck and cook 10-12 minutes
Add shrimp and cook until shrimp cooked
Stir in rice
Yield: 15 cups
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