Seafood Perlou Recipe

Name: Seafood Perlou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 fresh littleneck clams; 18 fresh mussels; 18 unpeeled large fresh shrimp; 1/2 pound fresh lump crabmeat; 1/2 cup butter; 1 teaspoon minced garlic; 2 cups diced onion; 1 tablespoon chopped fresh thyme; 1/2 cup chopped celery; 1/2 cup chopped carrot; 1 bay leaf; 3/4 teaspoon salt; 1/2 teaspoon freshly ground pepper; 2 cups uncooked basmati rice; 2 cups seeded, diced tomato; 2 cups chicken broth; 1 cup fish broth; 1 pound frozen crawfish tails, thawed, rinsed, and drained; 1 cup chopped fresh parsley

Servings: persons

18 fresh littleneck clams
18 fresh mussels
18 unpeeled large fresh shrimp
1/2 pound fresh lump crabmeat
1/2 cup butter
1 teaspoon minced garlic
2 cups diced onion
1 tablespoon chopped fresh thyme
1/2 cup chopped celery
1/2 cup chopped carrot
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups uncooked basmati rice
2 cups seeded, diced tomato
2 cups chicken broth
1 cup fish broth
1 pound frozen crawfish tails, thawed, rinsed, and drained
1 cup chopped fresh parsley

1
Scrub clam shells and mussels well with a brush; remove beards from mussels. Discard opened or cracked clams and mussels. Peel shrimp, leaving tails intact, and devein. Drain crabmeat, and remove any bits of shell. Set aside.
2
Melt butter in a Dutch oven over medium-high heat. Add garlic and next 7 ingredients; saute 4 to 5 minutes or just until tender. Add rice and tomato; stir well. Add chicken and fish broths; bring to a boil. Cover, reduce heat, and simmer 12 minutes.
3
Add clams, and cook 5 minutes. Add mussels and shrimp; cook 5 minutes. Stir in crawfish; cook 5 to 7 more minutes or until clams and mussels have opened. Discard any unopened shells. Stir in crabmeat and parsley. Remove from heat, and let stand 2 minutes. Discard bay leaf. Serve immediately.

1298

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 18 fresh littleneck clams, 18 fresh mussels, 18 unpeeled large fresh shrimp, 1/2 pound fresh lump crabmeat, and more.

Yes, Seafood Perlou falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Perlou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions