Cajun Dirty Rice

Culinary Setting
Meal Type
Side Dish
Turkey Bacon, Turkey Broth, Turkey Giblets, Turkey Sausage


1 lb TURKEY GIZZARDS, trimmed and rinsed

1 Whole bay leaf

5 Whole peppercorns

1/2 tsp salt

12 oz TURKEY BACON, diced


1/2 lb TURKEY livers, trimmed of any fat, rinsed, patted dry & minced

3 c chopped onion

1-1/2 c chopped celery

1-1/2 c chopped green bell pepper

1-1/2 c chopped red bell pepper

3 tbsp minced fresh garlic

1 tbsp cayenne pepper

1 tbsp kosher salt

1 tbsp freshly ground black pepper

1 tbsp ground cumin

1-1/2 tsp ground oregano

3 c long-grain rice

6 c TURKEY STOCK or low-sodium chicken broth

1/3 c chopped fresh chives


Turkey Gizzards

Place gizzards in a medium heavy saucepan. Add bay leaf, peppercorns and salt. Add enough cold water to just cover the gizzards.

Cover saucepan and heat to boiling. Immediately reduce heat and simmer for 1+ hours or until gizzards are tender.

Remove from liquid, cool slightly and mince fine. Cover and chill.

Assembly and Service

Heat a large, deep rondo or sauteuse, over medium-low heat and sauté bacon until slightly crisp.. Remove bacon from pan and reserve.

Add sausage in 2 batches and sauté, stirring occasionally, until browned. Remove from pan with a slotted spoon and reserve.

Add turkey liver and cook through. Remove from pan with a slotted spoon and reserve.

Add onion, celery, and bell peppers to the pan. Sauté over medium heat until tender. Add garlic and sauté only until fragrant, about 30-45 seconds.

Stir in cayenne, salt, black pepper, cumin and oregano. Stir, and cook an additional 3 minutes.

Stir in the rice and cook 5-8 minutes. Add stock and reserved sausage. Bring to a boil; then immediately reduce heat, cover, and simmer until liquid is absorbed.

Add reserved cooked gizzards, bacon and liver. Cover pan and heat through.

Serve immediately and garnish with chives.