Okay, I’m gonna tell you right off that this is not a traditional dirty rice recipe because there are no livers. I really don’t care for livers. And truth be told, I’d actually planned to make turkey meatballs for subs or something out of this pound of ground turkey. But we are in the middle of eliminating gluten from our diet to see if hubs is actually gluten intolerant, so bread and pasta are clearly out. Dirty rice is in. This dish is flavorful and healthy, making 4 servings at 377 calories and 12.8 grams of fat.
- 1 pound 93% lean ground turkey
- 1 12 oz. package frozen mirepoix (this is the holy trinity of cajun cooking–bell pepper, celery, and onion–and yeah you could get fresh and chop them yourself, but this shaves off quite a bit of time)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon olive oil
- 3 cups cooked brown rice (I cooked mine in chicken stock)
- 2 teaspoons cajun seasoning (I used Slap Ya Mama)
- 3 good shakes of Louisiana hot sauce (skip this if you don’t like the heat)
- Heat the oil over medium high heat in a large skillet.
- Add the ground turkey and cook until no longer pink.
- Add the mirepoix. No need to thaw…any extra liquid will cook out or be absorbed by the rice.
- Add the garlic. Cook until the veggies are soft.
- Add the rice, cajun seasoning, and hot sauce, stirring until well incorporated.
- Cook until all liquid is absorbed.
- If you’re not serving immediately, just chuck it in a casserole dish and pop it in the oven on about 200. It’ll keep for a while.
- Serve with a nice side salad and a good crusty French bread (if, you know, you’re not avoiding gluten).