Southern Comfort: Chicken Perlo with Andouille Sausage Recipe

Chicken Perlo, a beloved dish in the South, is a flavorful rice dish that’s both comforting and satisfying. This version elevates the classic by adding the smoky kick of Andouille sausage, creating a symphony of Southern flavors that will tantalize your taste buds. Perfect for a weeknight dinner or a weekend gathering, this recipe is surprisingly easy to make and sure to impress.

## What is Chicken Perlo?

Chicken Perlo (sometimes spelled Pilau or Purloo) is a one-pot rice dish that’s a staple in Southern cuisine, particularly in South Carolina’s Lowcountry. It’s essentially rice cooked in a flavorful broth with chicken and often other meats or vegetables. Think of it as a Southern cousin to jambalaya or paella, but with its own unique character. The beauty of perlo lies in its simplicity and adaptability. You can customize it to your liking by adding different meats, vegetables, and spices.

## Why This Recipe Works

This Chicken Perlo with Andouille Sausage recipe stands out for several reasons:

* **Flavor Bomb:** The combination of chicken, Andouille sausage, and aromatics creates a rich and complex flavor profile that’s both savory and slightly spicy.
* **One-Pot Wonder:** Everything cooks in one pot, minimizing cleanup and maximizing flavor infusion.
* **Easy to Customize:** Feel free to adjust the spice level, add different vegetables, or substitute the chicken with other proteins.
* **Crowd-Pleaser:** It’s a hearty and satisfying dish that’s perfect for feeding a crowd.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Chicken:** 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken thighs are preferred for their flavor and tenderness, but you can also use chicken breasts if you prefer.
* **Andouille Sausage:** 1 lb Andouille sausage, sliced into 1/2-inch rounds. Andouille sausage adds a smoky and spicy kick to the dish. If you can’t find Andouille, you can substitute it with another type of smoked sausage, such as kielbasa or chorizo.
* **Long-Grain Rice:** 2 cups long-grain rice, rinsed. Rinsing the rice helps to remove excess starch, preventing it from becoming sticky.
* **Chicken Broth:** 4 cups chicken broth. Use low-sodium chicken broth to control the saltiness of the dish. You can also use homemade chicken broth for even more flavor.
* **Onion:** 1 large onion, chopped. Onion forms the base of the flavor profile.
* **Bell Pepper:** 1 green bell pepper, chopped. Bell pepper adds sweetness and texture.
* **Celery:** 2 stalks celery, chopped. Celery adds depth of flavor.
* **Garlic:** 4 cloves garlic, minced. Garlic adds a pungent aroma and flavor.
* **Creole Seasoning:** 2 tablespoons Creole seasoning. Creole seasoning is a blend of spices commonly used in Louisiana cuisine. It typically includes paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and basil. You can find it at most grocery stores, or you can make your own.
* **Dried Thyme:** 1 teaspoon dried thyme. Thyme adds a subtle earthy flavor.
* **Bay Leaf:** 1 bay leaf. Bay leaf adds a subtle herbal flavor and aroma. Remember to remove it before serving.
* **Olive Oil:** 2 tablespoons olive oil. Olive oil is used for sautéing the vegetables and browning the chicken and sausage.
* **Salt and Pepper:** To taste. Season the dish to your liking.
* **Optional Garnishes:** Chopped fresh parsley, green onions, hot sauce.

## Step-by-Step Instructions

Follow these simple steps to create your own delicious Chicken Perlo with Andouille Sausage:

**1. Prepare the Ingredients:**

* Rinse the rice under cold water until the water runs clear. This removes excess starch.
* Chop the onion, bell pepper, and celery.
* Mince the garlic.
* Slice the Andouille sausage into 1/2-inch rounds.
* Cut the chicken thighs into 1-inch pieces.

**2. Brown the Chicken and Sausage:**

* Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
* Add the chicken pieces and cook until browned on all sides. This will take about 5-7 minutes. Season with salt and pepper.
* Remove the chicken from the pot and set aside.
* Add the Andouille sausage to the pot and cook until browned and slightly crispy. This will take about 3-5 minutes.
* Remove the sausage from the pot and set aside with the chicken.

**3. Sauté the Vegetables:**

* Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant.

**4. Add the Rice and Seasonings:**

* Add the rinsed rice to the pot and stir to coat with the vegetables and oil.
* Add the Creole seasoning, dried thyme, and bay leaf. Stir to combine.

**5. Add the Broth and Meats:**

* Pour in the chicken broth and bring to a boil.
* Return the browned chicken and Andouille sausage to the pot.
* Stir to combine all the ingredients.

**6. Simmer and Cook:**

* Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time, as it will release steam and affect the cooking process.

**7. Rest and Fluff:**

* Remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the rice to fully absorb the remaining moisture and prevents it from becoming mushy.
* Remove the bay leaf.
* Fluff the rice with a fork before serving.

**8. Serve and Garnish:**

* Serve the Chicken Perlo hot, garnished with chopped fresh parsley, green onions, and a dash of hot sauce, if desired.

## Tips for Perfect Chicken Perlo

* **Don’t Skip the Browning:** Browning the chicken and sausage adds a depth of flavor to the dish. Make sure to get a good sear on them before adding the vegetables.
* **Use the Right Rice:** Long-grain rice is the best choice for perlo because it holds its shape well and doesn’t become sticky. Avoid using short-grain or instant rice.
* **Don’t Overcook the Rice:** Overcooked rice will become mushy. Check the rice after 20 minutes and add more broth if needed. The rice should be tender but not mushy.
* **Resist the Urge to Peek:** Avoid lifting the lid while the perlo is simmering, as this will release steam and affect the cooking process.
* **Adjust the Spice Level:** If you prefer a milder dish, use less Creole seasoning or choose a mild Andouille sausage. For a spicier dish, add a pinch of cayenne pepper or a few dashes of hot sauce.

## Variations and Substitutions

* **Protein:** You can substitute the chicken with other proteins, such as shrimp, pork, or turkey. For shrimp, add it during the last 5-7 minutes of cooking time to prevent it from overcooking.
* **Vegetables:** Feel free to add other vegetables to the perlo, such as diced tomatoes, okra, corn, or peas.
* **Broth:** You can use vegetable broth instead of chicken broth for a vegetarian version.
* **Spice Level:** Adjust the amount of Creole seasoning to your liking. You can also add a pinch of cayenne pepper for extra heat.
* **Smoked Paprika:** A teaspoon of smoked paprika adds a lovely smokiness to the dish, especially if you are using a milder sausage.
* **Fresh Herbs:** Add fresh herbs like rosemary or oregano along with the thyme for an even more aromatic perlo.

## Serving Suggestions

Chicken Perlo with Andouille Sausage is a complete meal on its own, but you can also serve it with the following sides:

* **Collard Greens:** A classic Southern side dish that pairs perfectly with perlo.
* **Cornbread:** Another Southern staple that’s perfect for soaking up the flavorful broth.
* **Green Salad:** A refreshing green salad provides a light and healthy contrast to the richness of the perlo.
* **Mac and Cheese:** Creamy mac and cheese is a comforting side dish that’s always a hit.
* **Fried Okra:** Crispy fried okra adds a delightful crunch to the meal.

## Make-Ahead and Storage Instructions

**Make-Ahead:** You can prepare the perlo up to 24 hours in advance. Cook it as directed, then let it cool completely before storing it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.

**Storage:** Leftover Chicken Perlo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave until heated through.

**Freezing:** While perlo is best served fresh, you can freeze it for up to 2 months. Let it cool completely before storing it in an airtight container or freezer bag. Thaw it overnight in the refrigerator before reheating.

## Frequently Asked Questions

**Q: Can I use brown rice instead of white rice?**

A: Yes, you can use brown rice, but it will require a longer cooking time and more liquid. You’ll need to add about 1 cup more broth and cook it for about 45-50 minutes, or until the rice is tender.

**Q: Can I make this in a slow cooker?**

A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken and sausage as directed, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Check the rice for doneness and add more broth if needed.

**Q: Can I add shrimp to this recipe?**

A: Yes, you can add shrimp. Add it during the last 5-7 minutes of cooking time to prevent it from overcooking.

**Q: What if I don’t have Creole seasoning?**

A: If you don’t have Creole seasoning, you can make your own by combining paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and basil. Alternatively, you can use a Cajun seasoning blend.

**Q: Can I use bone-in chicken?**

A: Yes, you can use bone-in chicken, but it will require a longer cooking time. You’ll need to add about 15-20 minutes to the cooking time, or until the chicken is cooked through.

## Chicken Perlo with Andouille Sausage Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes

**Ingredients:**

* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 lb Andouille sausage, sliced into 1/2-inch rounds
* 2 cups long-grain rice, rinsed
* 4 cups chicken broth
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 2 stalks celery, chopped
* 4 cloves garlic, minced
* 2 tablespoons Creole seasoning
* 1 teaspoon dried thyme
* 1 bay leaf
* 2 tablespoons olive oil
* Salt and pepper to taste
* Optional garnishes: Chopped fresh parsley, green onions, hot sauce

**Instructions:**

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add chicken and cook until browned on all sides. Season with salt and pepper. Remove chicken and set aside.
3. Add Andouille sausage and cook until browned. Remove sausage and set aside with the chicken.
4. Add onion, bell pepper, and celery to the pot. Cook until softened, about 5-7 minutes.
5. Add garlic and cook for another minute, until fragrant.
6. Add rinsed rice, Creole seasoning, dried thyme, and bay leaf. Stir to combine.
7. Pour in chicken broth and bring to a boil.
8. Return chicken and Andouille sausage to the pot. Stir to combine.
9. Reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed.
10. Remove from heat and let rest, covered, for 10 minutes.
11. Remove bay leaf.
12. Fluff rice with a fork before serving.
13. Serve hot, garnished with chopped fresh parsley, green onions, and hot sauce, if desired.

Enjoy this taste of Southern comfort! This Chicken Perlo with Andouille Sausage is sure to become a family favorite. The rich flavors and hearty texture make it a perfect meal for any occasion. Remember to experiment with different variations and substitutions to create your own signature version. Happy cooking!