This Thanksgiving, surprise your guests with a fusion masterpiece: Nigerian-inspired gizdodo stuffed into pasta shells and smothered in a rich, spicy alla vodka sauce. The tender gizzards, sweet plantains, and bold, creamy flavors will make this dish a showstopper on your holiday table.

Tag @SmokeyyPan when you try this recipe, and share your creations with me. Happy Thanksgiving from my kitchen to yours!

Ingredients

For the Gizdodo Filling:

• 3 pounds chicken gizzards, cleaned and chopped into bite-sized pieces

• 3 tablespoons softened butter

• 1 tablespoon garlic powder

• 1 tablespoon cayenne pepper

• 1 tablespoon Creole seasoning (or Maggi seasoning)

• 1 teaspoon dried thyme

• 4 ripe plantains, diced into quarters

• 1 medium onion, diced

• 4 tablespoons tomato paste

• 1/2 cup spicy marinade (see below)

• 1 teaspoon garlic powder (additional for seasoning)

• 1 teaspoon Creole seasoning (additional for seasoning)

• 1 teaspoon onion powder

• 1 teaspoon sugar

• 1/2 cup heavy cream

• 2 tablespoons vegetable oil (for sautéing)

• Salt to taste

• Oil for frying

For the Spicy Marinade:

• Use spicy marinade of choice

For the Jumbo Shells:

• 1.5 packs jumbo pasta shells

For the Spicy Alla Vodka Sauce:

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 2 shots vodka

• 2 tablespoons chili sauce

• 3 tablespoons tomato paste

• 1 cup heavy cream

• 1 teaspoon garlic powder

• 1 teaspoon cayenne pepper

• 1 teaspoon Creole seasoning

• 1 teaspoon paprika

• 1/2 cup grated Parmesan cheese

For Assembly and Garnish:

• 1 cup shredded mozzarella cheese

• Fresh cilantro, chopped

• Fresh basil leaves

• Additional grated Parmesan cheese

Instructions

Step 1: Prepare the Gizdodo Filling

1. Season the gizzards: In a large bowl, combine chopped gizzards with softened butter, garlic powder, cayenne pepper, Creole seasoning, and thyme. Mix well.

2. Cook the gizzards: Fry the seasoned gizzards in batches in a skillet until golden brown and cooked through. Remove and set aside.

3. Fry the plantains: Deep-fry the diced plantains until golden and caramelized. Drain on paper towels.

4. Sauté and combine:

• In a large pan, heat 2 tablespoons of vegetable oil. Sauté the diced onions until soft.

• Add the tomato paste and cook until slightly caramelized.

• Stir in the spicy marinade and cook for 2–3 minutes.

• Add garlic powder, Creole seasoning, onion powder, and sugar, mixing well.

• Mix in the cooked gizzards and fried plantains.

• Add heavy cream, stir thoroughly, and adjust seasoning with salt to taste.

Step 2: Cook the Jumbo Shells

1. Boil a large pot of salted water and cook the pasta shells until al dente.

2. Drain and rinse the shells with cold water to stop the cooking. Set aside.

Step 3: Make the Spicy Alla Vodka Sauce

1. Start the base: Heat olive oil in a saucepan. Sauté garlic until fragrant.

2. Build the flavor: Stir in chili sauce and tomato paste, cooking for about 2–3 minutes until combined.

3. Add vodka: Pour in the vodka and simmer for 2 minutes to cook off the alcohol.

4. Finish the sauce: Stir in heavy cream and whisk until smooth. Add garlic powder, cayenne pepper, Creole seasoning, and paprika. Mix well.

5. Add cheese: Stir in grated Parmesan cheese and cook until the sauce is creamy and rich.

Step 4: Assemble the Stuffed Shells

1. Preheat oven: Set your oven to 350°F (175°C).

2. Layer the sauce: Spread a thin layer of the spicy alla vodka sauce at the bottom of a large baking dish.

3. Stuff the shells: Fill each jumbo shell with the gizdodo mixture and place them in the baking dish.

4. Top it off: Pour the remaining vodka sauce evenly over the shells. Sprinkle mozzarella cheese and chopped cilantro on top.

Step 5: Bake and Broil

1. Cover the dish with foil and bake for 10 minutes.

2. Remove the foil and broil on low for an additional 5 minutes, or until the top is golden and crispy.

Step 6: Garnish and Serve

1. Garnish with fresh basil and additional grated Parmesan cheese before serving.

Notes:

• Make it your own: Adjust the spice level to your preference by adding more or less cayenne pepper or chili sauce.

• Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Let us know how your version turns out by tagging @SmokeyPan on Instagram! Wishing you and your loved ones a Happy Thanksgiving filled with bold flavors and joyful moments.