Tony Cachere’s Creole Turkey and Dirty Rice – The Wolfe Pit
#TURKEY #turkeyrecipes #dirtyrice
Creole Injection
1/4 Cup – Tony Cachere’s Creole Seasoning
1/4 Cup – Sugar
1 Quart – Water
Creole Dirty Rice
Ingredients
1lb – Chicken Liver and Gizzards mixed (I used turkey neck and giblets)
2 Cups – Rice
3 1/2 Cups – Water
1 – Yellow Onion (chopped)
1 – Bell Pepper (chopped)
1 – Celery Rib (chopped)
4 – Garlic Cloves (minced)
1 TBS – Cooking Oil
2 tsp – Salt
1 tsp – Black Pepper
2 tsp – Tony Cachere’s Creole Seasoning
Directions
1. Combine giblets, 4 cups of water, salt and pepper. Bring to a simmer, cover and continue to simmer for 1 hour.
2. Remove giblets from stock and chop finely, set aside. Reserve 3 1/2 cups of the giblet stock.
3. In a large skillet over medium heat add cooking oil, bell pepper, onion, celery and garlic and sauté’ for 5 minutes.
4. Add rice, 3 1/2 cups reserved stock and Creole Seasoning and stir.
5. Bring rice to a boil, cover skillet, reduce heat to low and cook for 20-25 minutes.
“Broken Reality” Kevin
MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/
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Creole is fantastic. I discovered it recently and now I put that shit on everything 👌 it literally makes everything better. Fries, chili, spaghetti, steak, mashed potatoes. Everything. Highly recommend
How could you ! Now I’m going to have to make and eat this….
Oh Larry, I wish you could cook my mother-in laws Turkey on Thanksgiving.
Its the most dry thing ever!
Looks delicious!!!
I love your channel and I'm sure glad you are posting videos again.
Great advice on temps. Thanks!
Did a 15 pound turkey with old bay and it was gone in a couple days, it was good for two people. I ate most of it though.
❤️
With stock, I much prefer avoiding the liver anyway. It can make the stock bitter because of the iron content. Many chefs will tell you to do the same (and for the record, I did go to culinary school.)
Larry, that looked good enough to eat.
I love the giblets. Don’t waste it. Neck is good too
Yummy. Dry fresh bird deep fried is my fav. Had it on Air Force Base Colorado Springs
Awesome Larry. Love me some dirty rice and that turkey looks amazing. Time for me to get my injector out from the back of the kitchen junk drawer!
I enjoy turkey wings and thighs. Even with Buffalo sauce 🤭🎅🏻🙏🏻
Woof I soak Tom in 48 hours
Every time I watch one of these videos I think you'd do well with your own restaurant; nothing over the top, a nice diner with good home cooked meals and large portions that fill you up.
I'll tell you the truth, Wolfe, I've never injected a turkey before. It looks simple and easy, though. I'll give it a try soon. I gotta tell you and everybody else though about something I found out about years ago. Flip that turkey over so it's breast down. All the juices in the tissues will sink down into the breast. Works every time and the meat is moist, weirdly so unless you're used to it.
not to dog it man but that is some interesting dirty rice. Down here in central La we use grind beef, onions and bell peppers (if you're feeling fancy). its almost like rice dressing but without the liver and green onions. I guessing this is how they cook it up north somewhere?
Thanks Larry
We have this instead of salt and pepper here in The Boot!
What no gravy?
I just want to punch that turkey before i put in the oven 😂