Smoked Turkey Legs, Dirty Rice and Sauteed Green Beans with Bacon

Ingredients

• 1.5 cups long-grain white rice (rinsed until water runs clear)
• 0.5 lb ground pork
• 0.5 lb chicken livers (trimmed and finely minced)
• 2 tbsp vegetable oil
• 1 large yellow onion (finely diced)
• 1 medium green bell pepper (finely diced)
• 2 stalks celery (finely diced)
• 4 cloves garlic (minced)
• 3 cups low-sodium chicken broth
• 1.5 tbsp cajun seasoning (use a salt-free blend if possible to control sodium)
• 1 tsp dried thyme
• 1 large bay leaf
• 1 tsp salt (adjust to taste, depending on your seasoning blend)
• 0.5 tsp black pepper (freshly ground)
• 3 stalks green onions (thinly sliced, for garnish)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Cook the Meats

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the ground pork and cook, breaking it apart with a spoon, until browned and the fat has rendered, about 5-7 minutes. Drain all but 1 tablespoon of fat from the pot, then transfer the cooked pork to a separate bowl.
   • Add the finely minced chicken livers to the same pot. Cook for 3-4 minutes, stirring and breaking them into very small pieces until they are fully browned. Add the cooked livers to the bowl with the pork.
2. 2

   Sauté the Holy Trinity

   • To the same pot, add the diced onion, bell pepper, and celery (the 'holy trinity'). Sauté over medium heat for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Combine and Toast Rice

   • Return the cooked pork and livers to the pot with the sautéed vegetables.
   • Stir in the rinsed long-grain rice, Cajun seasoning, dried thyme, salt, and black pepper. Mix thoroughly to coat the rice and toast for 1-2 minutes, which helps develop flavor and keep the grains separate.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.