Purloo, also spelled perloo or pilau, is a traditional Lowcountry rice dish usually made with aromatic vegetables and meat or shrimp. It’s reminiscent of Louisiana's jambalaya and can be served as a main or side dish.

What should I serve with purloo?

This flavorful rice dish pairs well with fish, shrimp, or baked chicken — it can also be enjoyed alone as a comforting main.

Okra Purloo with Bacon

5.0

(2)

2 Reviews

This classic Lowcountry rice dish is loaded with smoky bacon, ham, and sautéed okra.

Charlotte Jenkins

Published on August 20, 2024

Tested by

Food & Wine Test Kitchen

Okra Purloo with Bacon — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Active Time:

30 mins

Total Time:

1 hr

Servings:

Okra and bacon partner well against the canvas of perfectly cooked grains of parboiled rice here. Also called converted rice, parboiled rice grains are blanched and then dried and milled to remove the bran and husk. The okra in chef and cookbook author Charlotte Jenkins’ purloo is sublime, blending in but also somehow distinguishing itself among the pork and aromatic vegetables. Add the onion when the bacon and ham are golden and just starting to crisp, rather than waiting until the bacon is fully crispy and browned, to avoid scorching. The okra shows up late to the party on purpose. “I don’t cook the okra in the rice the whole time because if you did that,” Jenkins says, “the okra would disintegrate.” Folding in the sautéed okra at the end means that the pieces stay firm and juicy while still melding into the rice.

Frequently Asked Questions

What is purloo?

Purloo, also spelled perloo or pilau, is a traditional Lowcountry rice dish usually made with aromatic vegetables and meat or shrimp. It’s reminiscent of Louisiana's jambalaya and can be served as a main or side dish.
What should I serve with purloo?

This flavorful rice dish pairs well with fish, shrimp, or baked chicken — it can also be enjoyed alone as a comforting main.

Notes from the Food & Wine Test Kitchen

You could use all bacon or all ham if you only have one of the two. If using only ham, which is less fatty, you may need to add a splash of oil.

Make ahead

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

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Ingredients

3 slices thick-cut bacon, chopped (about 3/4 cup)
1/2 cup chopped smoked picnic ham (about 2 3/4 ounces)
1/2 cup chopped white onion
2 cups fresh or frozen sliced okra (about 7 ounces)
1 tablespoon finely chopped garlic (about 4 medium cloves)
1 quart chicken stock
2 cups uncooked parboiled white rice (such as Ben’s Original)
1 teaspoon kosher salt
1 teaspoon black pepper

Directions

Heat bacon and ham in a Dutch oven or heavy-bottomed pot over medium. Cook, stirring occasionally, until golden, about 10 minutes. Stir in onion, and cook, stirring occasionally, until onion is tender, about 5 minutes.
Add okra, and cook, stirring often until dry and tender (but not mushy), 8 to 10 minutes for fresh okra or 3 to 5 minutes for frozen. Stir in garlic, and cook, stirring constantly, until fragrant, about 1 minute. Transfer okra mixture to a bowl, and set aside.
Add stock to pot, and bring to a boil over high, scraping bottom of pot to release any browned bits. Stir in rice, salt, and pepper, and bring to a simmer. Cover and reduce heat to medium-low. Simmer until rice is tender and stock is absorbed, 20 to 25 minutes. Uncover; fold in reserved okra mixture, and cook until heated through, about 1 minute. Remove from heat; fluff with a fork, and serve.

Adapted from Gullah Cuisine: By Land and By Sea by William P. Baldwin featuring Charlotte Jenkins