Thanksgiving Leftovers? Try Turkey Fried Rice to Keep the Holiday Spirit l GMA Digital

Chef Stephanie Izard shows us a quick and simple way to make our Thanksgiving leftovers different and delicious.

Today in Rice Country

Montage of wildlife activity in Sutter County today. This is a small sample of the millions of birds resting and refueling in and around area rice fields at this time.

Chicken Sizzler with Garlic Rice Recipe By Food Fusion

The ultimate home made goodness. Restaurant quality chicken sizzler with garlic rice. Just make it once and everyone will ask where you ordered it from.

Rice Risotto ⎢Martha Stewart

A well-made risotto is a culinary feat and Martha will show you how to master it.

Why You Should Rinse Your Rice Before You Cook It

What's your rice rinsing method? Share this reminder with someone who needs to hear it.

Kardea Brown's Gullah Gumbo ​| Delicious Miss Brown | Food Network

Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Gullah Gumbo

RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 50 min
Active: 50 min
Yield: 6 to 8 servings

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
2 stalks celery, chopped
1 Vidalia onion, chopped
1 green bell pepper, chopped (2 cups)
2 large tomatoes, diced
1 tablespoon gumbo file powder
1 teaspoon Miss Brown's House Seasoning, recipe follows
Pinch ground mace
4 cloves garlic, minced
2 bay leaves
3 cups chicken stock
3 cups seafood stock
1 smoked turkey wing
1/2 pound baby lima beans (about 2 cups)
1 pound medium shrimp, peeled and deveined
1/4 cup fresh flat leaf parsley, chopped
3 green onions, chopped
Hot sauce, for serving

Miss Brown's House Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions

Whisk together the oil and flour in a Dutch oven over medium heat. Cook, whisking constantly, until the roux is the color of peanut butter, 10 to 15 minutes.

Add the celery, onion, bell pepper and tomatoes and cook until the vegetables are tender, about 5 minutes. Add the gumbo file, House Seasoning, mace, garlic and bay leaves. Cook until fragrant, 1 more minute. Slowly pour in the chicken stock, seafood stock and 1 cup water, whisking until combined. Add the turkey wing.

Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour.

Stir in the lima beans. Bring to a boil. Reduce the heat to medium and simmer until the gumbo is thickened, about 2 hours. Add the shrimp during the last 10 minutes of cooking. Remove the bay leaf and discard. Remove the turkey wing. Chop the meat and return it to the gumbo. Remove from the heat and sprinkle with the parsley and green onions. Serve with hot sauce.

Miss Brown's House Seasoning:

Yield: 5 teaspoons

Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Cook’s Note
The key to the richness of this dish is the roux. Make sure to cook it until it's the color of peanut butter.

Paprika Chicken & Rice Bake

Here is what you'll need!

Paprika Chicken & Rice
Servings: 5

INGREDIENTS

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste

PREPARATION

1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.
9. Enjoy!