Many years ago when I was in New Orleans for a nine-day business trip, I went off the beaten path and found a little place that had a dish similar to this one. I believe they smoked theirs. Since it snowed today and I had to stay inside, I thought it would be a good time to try this. I used dirty rice as the stuffing along with the trinity and creole seasonings. So spicy, savory, with all the flavors of New Orleans. I hope you like it.

2 turkey wings
2 cups rice
4 tablespoons butter
4 tablespoons cooking oil
1/2 pound chicken livers
1/2 cup flour
1 teaspoon creole seasonings
3 tablespoons diced red onions
3 tablespoons green pepper, diced
3 tablespoons diced celery
2 teaspoons creole seasoning
1 teaspoon garlic powder
1 teaspoon black pepper

Heat oven to 350.

Coat chicken livers in flour and 1 teaspoon creole seasoning mixed together.

In a skillet add oil and fry in mixture of flour and creole until all blood is gone.

Let turkey wings sit at room temp for 30 minutes.

Cook rice to package directions.

In a skillet on medium add 1 tablespoon oil, onions, celery, and green pepper.

To rice add onions, celery, peppers, butter, and mix.

Cut long slit in drumette and in flat.

Coat wings with oil, season with remaining creole seasoning, garlic powder and pepper.

Fill slit with rice mixture.

Place in a foil baking pan and bake for 120 – 150 minutes until internal temp in 165.