📝 About This Recipe
A cornerstone of Cajun celebrations, this Rice Dressing is a savory masterpiece that transforms humble ingredients into a rich, complex side dish. Unlike standard 'Dirty Rice' which often uses chunks of meat, this traditional version utilizes finely ground meats and the 'Holy Trinity' of vegetables to create a deep, umami-rich profile. It’s a soulful, aromatic staple that brings the rustic charm of South Louisiana straight to your holiday table or Sunday dinner.
🥗 Ingredients
The Meat Base
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 pound Ground Pork
- 1/2 pound Chicken Livers (pureed or very finely minced)
The Holy Trinity and Aromatics
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (finely diced)
- 1 cup Celery (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Green Onions (sliced, white and green parts separated)
Liquids and Seasoning
- 2 cups Beef or Chicken Stock (low sodium preferred)
- 1 tablespoon Cajun/Creole Seasoning (adjust to taste)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf (dried)
- 2 tablespoons Vegetable Oil
The Grains
- 6 cups Long-Grain White Rice (cooked and cooled (approx 2 cups dry))
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the meat: If you haven't already, pulse the chicken livers in a food processor until they form a smooth paste. This is the secret to the 'dirty' color and deep flavor.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
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3
Add the ground beef and ground pork. Cook, breaking the meat up with a wooden spoon into very small crumbles, until browned (about 8-10 minutes).
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4
Stir in the pureed chicken livers. Cook for another 5 minutes, allowing the liver to darken and meld with the other meats.
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5
Add the 'Holy Trinity': stir in the onions, bell pepper, and celery. Sauté for about 10 minutes until the vegetables are soft and translucent.
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6
Add the garlic and the white parts of the green onions. Cook for 2 minutes until fragrant.
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7
Season the mixture with the Cajun seasoning, dried thyme, and the bay leaf. Stir well to toast the spices.
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8
Pour in the stock and Worcestershire sauce. Scrape the bottom of the pot to release any browned bits (fond).
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9
Reduce heat to low, cover, and simmer for 20-25 minutes. The liquid should reduce significantly, leaving a moist, savory meat 'gravy'.
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10
Remove the bay leaf. Taste the meat mixture and add more Cajun seasoning or salt if necessary.
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11
Gradually fold in the cooked white rice, two cups at a time. Ensure the rice is thoroughly coated in the meat mixture and there are no white clumps.
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12
Once all rice is incorporated, cover the pot and let it sit on the lowest heat setting for 5-10 minutes to allow the flavors to penetrate the grains.
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13
Turn off the heat. Fold in the green parts of the green onions and the fresh parsley.
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14
Fluff with a fork and serve warm.
💡 Chef's Tips
For the best texture, use rice cooked the day before and refrigerated; cold rice grains stay separate and don't get mushy. Do not skip the chicken livers—they provide the essential earthy depth that defines authentic rice dressing. If you prefer a darker dressing, you can add a teaspoon of 'Kitchen Bouquet' or browning sauce to the meat mixture. Ensure you crumble the meat as finely as possible; the goal is a uniform consistency where the meat clings to every grain of rice. If the dressing feels too dry after adding the rice, splash in a little extra warm stock and toss gently.
🍽️ Serving Suggestions
Serve as a traditional side dish alongside Roasted Turkey or Baked Chicken. Pair with a side of smothered green beans or Maque Choux (Cajun corn). Goes beautifully with a crisp, cold Lager or a glass of sweet iced tea. For a complete meal, serve with a slice of buttery cornbread and hot sauce on the side.