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Cajun Rice Dressing

Ingredients:

Dressing Mix:

Directions:

Stock:

  1. Boil the chicken/turkey giblets (necks, gizzards and livers) in some of the chopped onion, bell pepper and celery, and cook down to one cup of stock. If you do not want to make your own stock, use 1 can of chicken broth.
  2. Grind the cooked gizzards and livers. Never grind fresh livers. Some do not like liver in their dirty rice, so the liver can be omitted. If you do not have giblets and do not want to purchase them separately, then both the livers and gizzards can both be omitted. In fact, you can make the dressing mix with any one of the meats by themselves. Some people make thier dirty rice with ground beef only.
  3. Brown the meat in a lightly greased heavy walled cast iron or aluminum pot. Pour off the excess grease.
  4. Remove the meat, or in a separate pot, melt the butter and add the chopped onion, bell pepper, celery and garlic. Sauté until wilted. Add the meat, garlic, Worcestershire sauce, and cup/can of broth.
  5. Add Cajun seasoning mix to taste.
  6. Slowly simmer for 1 1/2 to 2 hours. Use a low enough heat and stir frequently enough so it does not stick to the bottom of the pot.
  7. At the very end, add the chopped green onion tops and parsley, and simmer for a few minutes longer.
  8. Use the dressing mix right away, or freeze batches for later use.

Mix Dirty Rice:

  1. Cook 2-4 cups long grain or parboiled white rice.
  2. Mix cooked white rice into heated dressing mix just before serving.
  3. Add the rice a bit at a time until you achieve the balance that you like of rice to dressing mix.

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