|Cajun rice dressing, or dirty rice, is a rice based mixture often served during the holidays. A roux is what sets the two apart in my recipe box. Read on to see how to make this a Cajun Farre dressing for sandwiches!|
Cajun Rice DressingThis Cajun Rice Dressing is essentially a dirty rice recipe, jazzed up a bit with a small roux for the holidays, where it often makes an appearance both stuffed into some kind of bird or beef, or just simply as a side dish. While I intended to make this dish for the blog anyway, instead of chopping the giblets or leaving them out altogether, I wondered if I finely minced them with the food processor instead, could I pull this off and get The Cajun to at least taste it.
Well sure enough, it worked! Not only did he eat it, but he went back for more. I know - don't judge. The man often has nothing but a mental aversion to things when he knows what they are, but will often try something not knowing what is in it, only to love it! Course if you are totally opposed yourself, you could certainly substitute in a few links of raw sausage, like fresh, un-smoked andouille, or boudin instead, though any raw sausage will do.
I decided to use the Zatarain's Big & Zesty Creole seasoning here, for the bigger flakes, instead of my usual Slap Ya Mama, but use whatever is your own favorite. If you are using something like Slap Ya Mama, or some other more finely ground Cajun or Creole seasoning, you will probably want to tone it down from that full tablespoon though. As always, add a little first, then taste and adjust.
If you use a spicy raw sausage, absolutely taste before adding any Cajun/Creole seasoning, or you may risk over seasoning it. Canned mushroom steak sauce, like Giorgio Dawn Fresh brand, is an excellent compliment for rice dressing, though cream of mushroom soup is a perfectly acceptable substitute if you can't find it.
I apologize for the photo quality - bad weather, bad lighting.
Recipe: Cajun Rice Dressing©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 30 min | Yield: About 6 to 8 servings
- 1 pound of chicken giblets, rinsed and trimmed (see note)
- 1 pound of ground beef
- 1 pound of ground pork
- 1/4 cup of canola oil
- 1/4 cup of all purpose flour
- 1-1/2 cups of chopped onion
- 1 cup of chopped green bell pepper
- 1/2 cup of chopped celery
- 2 teaspoons of minced garlic
- 2 (6 ounce) cans of mushroom steak sauce (like Giorgio Dawn Fresh brand) or 1 can cream of mushroom soup
- 2 cups of beef stock or broth
- 1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
- 1 tablespoon of Zatarain's Big & Zesty Creole seasoning, or your favorite Cajun/Creole seasoning, to taste (see note)
- 3 cups of cooked rice
- Chopped green onion, to garnish, optional
- Hot pepper sauce, for the table
Place the giblets in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for about 20 minutes; set aside to cool. Once cooled, pulse the giblets in a food processor until finely minced.
Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking pan. In a large skillet, brown and crumble the beef and pork. Drain and set aside. In that same skillet, start a roux by heating the canola oil over medium heat; stir in the flour. Cook, stirring constantly until mixture reaches a caramel color. Stir in the onion, bell pepper and celery; cook and stir about 5 minutes. Add in the garlic and cook another minute. Stir in the mushroom steak sauce or cream of mushroom soup and the beef stock, until fully incorporated. Add the browned beef and pork to the sauce mixture. If you are substituting a spicy sausage for the giblets, taste before adding any Cajun or Creole seasoning; otherwise, stir in the Cajun/Creole seasoning, pepper and rice and mix well. Taste and adjust seasonings.
Turn out into the buttered baking dish, cover tightly with foil and bake at 350 degrees F for 30 minutes.
Serve with hot sauce at the table.
Cook's Notes: Mushroom steak sauce can usually be found on the grocery aisle with the canned mushrooms. If you can't find the mushroom steak sauce, substitute a can of cream of mushroom soup with a splash of Kitchen Bouquet and/or a teaspoon of Better Than Bouillon beef in a pinch. Can use turkey or chicken necks, livers and gizzards for the giblets. Can also omit the giblets and substitute a couple of links of raw sausage (like fresh, un-smoked andouille or boudin), ground beef, or any combination as desired. If you use a spicy raw sausage, taste before adding any Cajun/Creole seasoning. Zatarain's Big & Zesty is a large flake Creole seasoning. If you are using a more finely ground Cajun or Creole seasoning (like Slap Ya Mama), you will probably want to tone it down from a full tablespoon. As always, add a little first, then taste and adjust.
Variation - Cajun Dressing Sandwich: Prepare the dish all the way up to the point of adding the rice but omit the rice, and do not bake. Instead, let mixture simmer on the stovetop for 20 minutes, stirring regularly. Spoon the meat mixture onto warmed pistolette rolls and serve as sandwiches.
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