Cajun Dirty Rice with Ground Turkey

2 tbsp 

extra virgin olive oil, plus more for toasting 

1 lb 

ground turkey, 93/7 

2 cups 

long grain white rice, dry 

1 medium 

white onion, diced 

3 stalks 

celery, diced 

1 medium 

green bell pepper, diced 

4 cloves 

fresh garlic, minced 

4 cups 

chicken broth 

1 tsp 

garlic powder 

1 tsp 

onion powder 

1 tsp 

smoked paprika 

1/2 tsp 

cayenne pepper 

1/2 tsp 

black pepper 

1 tsp 

dried thyme 

2 

bay leaves 

to taste 

Tony Chachere’s or Slap Ya Mama — your primary salt source 

to garnish 

fresh green onion, sliced 

NIGHT BEFORE — RESISTANT STARCH METHOD (RECOMMENDED) 

1. Cook your long grain white rice. Let it cool completely then freeze overnight for maximum resistant starch conversion. Refrigerating overnight also works. 

2. The next day remove from freezer and let it thaw before cooking. 

* See the resistant starch tip in the main article for the full science behind this step. 

COOKING THE DISH 

1. Heat olive oil in a large skillet or cast iron over medium high heat. Add your ground turkey and season directly with garlic powder, onion powder, smoked paprika, cayenne, black pepper, and dried thyme. Break it up as it cooks and let it brown properly. Do not rush this step. The fond building on the bottom of the pan is flavor. 

2. Push the turkey to the side and add your holy trinity, onion, celery, and green bell pepper. Let it cook down until soft and translucent, about 5 minutes. 

3. Add your fresh minced garlic and let it bloom for about a minute until fragrant. 

4. Once your turkey and vegetables are fully combined give everything a light dusting of Tony’s or Slap Ya Mama. Go easy here. You are building in layers and you will season again at the end. 

Tony’s or your blend of choice is the primary salt source. Skip any additional salt throughout and let the blend do that work. 

IF USING PRE COOKED RESISTANT STARCH RICE 

1. Add a splash of chicken broth to the pan to deglaze, scraping up anything left on the bottom. 

2. Fold your thawed pre cooked rice into the pan and stir everything together until heated through. 

3. Taste and finish with Tony’s or Slap Ya Mama as needed. Fluff with a fork, remove bay leaves, plate and top generously with fresh green onion. 

IF COOKING SAME DAY 

1. Remove turkey and vegetables from the pan and set aside. Add a little more olive oil and pour in your dry long grain white rice. Toast over medium heat, stirring, until golden and fragrant. No paprika at this stage so you can see the color change clearly. 

Do not skip this step. That color change tells you the rice is ready. You will taste the difference. 

2. Pour all 4 cups of chicken broth into the pan over the toasted rice. The broth will deglaze the pan and pick up everything left behind. 

3. Add your meat and vegetables back into the pan and stir to combine. 

4. Add your bay leaves, bring everything to a boil, then cover and reduce to a simmer. Cook until the liquid is fully absorbed, about 18 minutes. 

5. Turn the heat off and let the dish sit covered for a few minutes to finish. 

6. Fluff with a fork, remove bay leaves, taste and finish with Tony’s or Slap Ya Mama. Plate and top generously with fresh green onion.