📍 Where this dish comes from: Charleston, South Carolina · Rainbow Row
Discover the history of this region →
Discover the history of this region →
Perloo is South Carolina’s answer to jambalaya — shrimp, sausage, and rice cooked together until the rice soaks up every bit of the smoky, tomato-tinted broth. Cauliflower rice takes on that same broth beautifully without needing the long simmer real rice requires.
What You’ll Need
Servings: 4 servings
Calories: 350kcal
Ingredients
- 1 lb shrimp peeled and deveined
- 8 oz smoked sausage sliced
- 2 tbsp avocado oil
- 1 onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 tsp smoked paprika
- 1 medium head cauliflower riced
- Salt and black pepper to taste
- Chopped parsley, for garnish
Instructions
- Heat avocado oil in a large skillet over medium-high heat. Brown sausage, about 4–5 minutes, then remove and set aside.
- Add onion and bell pepper to the skillet, cooking 5 minutes until softened. Add garlic and cook 1 minute more.
- Stir in tomatoes, broth, and smoked paprika. Simmer 10 minutes.
- Return sausage to the skillet and add shrimp, cooking 4–5 minutes until shrimp is just pink.
- Stir in cauliflower rice and cook 2–3 minutes, just until warmed through and tender.
- Season with salt and pepper, garnish with parsley, and serve.
Nutrition
Serving: 1serving | Calories: 350kcal | Protein: 28g | Fat: 20g | Fiber: 4g
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Health Benefits
- Cauliflower rice adds fiber and volume without the carb load of traditional rice.
- Shrimp and sausage together provide a filling double source of protein.
- A one-pot dish that keeps cleanup simple without sacrificing flavor.
Pairs Well With
- Pan-Fried Okra, Cornmeal-Style Crust
- Cucumber and Vidalia Onion Salad