Red Rice Purloo

Red Rice Purloo

Made  times
CVirginiaKing 2

"Hominy Grill-style low country rice casserole. Close relative to jambalaya and paella. Endless possibilities with this dish."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 40 m servings 567 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 2348 mg
  • 94%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Set the bacon on a paper towel-lined plate, leaving bacon fat in the skillet. Brown the ham and sausage in the bacon fat, about 10 minutes. Remove from pan.
  3. Add the onions, celery, red and green bell peppers to the pan used to cook the meat, adding peanut oil if the pan is too dry. Cook and stir until the vegetables are tender, about 5 to 8 minutes. Stir in the garlic and cook 2 minutes. Add the eggplant, and cook for 5 more minutes. Place the cooked veggies in the bottom of a large casserole or oven-proof baking dish.
  4. Heat 1 teaspoon peanut oil in the skillet. Pour in the uncooked rice; cook and stir until the rice is fragrant and golden, about 3 minutes. Spoon the rice over the veggies in the casserole dish. Cover the rice with the cooked bacon, ham, and sausage.
  5. Return the skillet to medium heat, and cook the okra until lightly brown. Pour in the red wine and simmer until the wine has almost evaporated completely. Stir chicken stock, tomato puree, bay leaves, salt, basil, thyme, and black pepper into the okra; bring to a boil. Pour the okra mixture into the casserole dish, and cover the dish tightly with foil. Bake in the preheated oven until the rice is tender, about 1 to 1 1/4 hours. Remove the bay leaves and serve with hot sauce.


Most helpful
Most positive
Least positive

I'm so sorry--I really wanted to love this dish. I'm not very familiar with low-country cooking, but like Cajun, and all of the ingredients in this recipe, so thought this would be great. A few ...

I understand why some people wouldn't like this, but my family and I enjoyed trying it. Not one of my favorites but I probably will make it sometime again. It was a little time consuming and d...

Other stories that may interest you