Dirty Turkey Rice Purloo Recipes

Steps:

• Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
• Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
• Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Process the celery, onion and bell pepper in a food processor or until finely minced. Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the minced vegetables. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the tomato paste, sugar and House Seasoning and cook, stirring, for 1 minute.
• Stir in the okra, rice and butter and cook for about 1 minute. Stir in the tomatoes and vegetable stock and check for seasoning.
• Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice, then add the lemon juice and sprinkle with parsley if desired. Serve immediately.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Steps:

• Preheat the oven to 375°. In a large, deep skillet, heat 2 tablespoons of the oil. Add the onion and cook over low heat until golden, 7 minutes. Add the bell peppers and celery and cook until softened, 8 minutes. Add the garlic and eggplant; cook, stirring, until the eggplant softens, 5 minutes. Scrape into a large enameled cast-iron casserole.
• Heat 1 tablespoon of the oil in the skillet. Add the giblets and the sausage, season with salt and pepper and cook over high heat until browned, 5 minutes. Stir in the wine and cook, stirring, until reduced to a syrup, 1 minute. Add the stock and bring to a boil, then transfer to the casserole. Add the bay leaves, crushed pepper and thyme.
• In the large skillet, heat 1 tablespoon of the oil until shimmering. Add the okra and cook over moderately high heat, stirring occasionally, until browned, 4 minutes. Stir in the crushed tomatoes and cook until heated through. Add the tomatoes and okra to the casserole.
• Heat the remaining 1 tablespoon of oil in the skillet. Add the rice and cook over moderate heat, stirring, just until golden, about 3 minutes; scrape into the casserole and smooth the surface. Cover and bake for 45 minutes, or until the rice is tender and the stock has been absorbed. Discard the bay leaves. Fluff the rice with a fork and serve.

Steps:

• Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
• Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
• Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
• Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
• Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

Steps:

• Cook bacon over medium heat in large skillet until brown; drain fat, leaving about 1/2 tablespoons
• Stir in onion, pepper, okra and garlic; saute 2 to 3 minutes or until onion is tender.
• Add the shrimp; continue cooking 3 minutes.
• Add rice, tomato, thyme, salt, and basil. Heat thoroughly.