Cajun Rice Dressing
"As Louisiana cooking as one an get."
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 lb chicken liver, trimmed of connective tissue
- 1 lb chicken gizzard, trimmed of connective tissue
- 1 tablespoon vegetable oil
- 1 lb ground lean pork
- 1 tablespoon butter
- 2 medium onions, chopped
- 3 stalks celery, chopped
- 1 bell pepper, seeded and chopped
- 3 -4 garlic cloves, minced
- 5 cups water, divided
- 3 teaspoons salt, divided
- 2 cups long-grain white rice
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
-
Garnish
directions
- In the work bowl of a food processor, add chicken livers and gizzards; pulse until ground; set aside.
- Heat a large Dutch oven over medium heat; add vegetable oil. Add liver mixture and ground pork and cook until browned. Pour off excess oil; add butter.
- Add 2 teaspoons salt and remaining 4 cups water, and bring to a boil over high heat. Add rice; stir and return to a boil. Lower heat and simmer, covered, for 15 minutes. Gently fold rice mixture from bottom to top, cover and cook until rice is tender and liquid is absorbed, 5 to 10 minutes more. Season with remaining 1 teaspoon salt, black pepper and cayenne.
- Serve hot, garnished with green onion and parsley, if desired.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
