Tuesday, December 21, 2010

Cajun Rice Dressing - Dirty Rice Jambalaya

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 Dressing - Dirty Rice Jambalaya

This Cajun Rice Dressing is essentially a dirty rice recipe, sometimes called Dirty Rice Jambalaya, that's been 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.

Ever heard of a Cajun Farre dressing? Or a Cajun dressing sandwich? Well, farre, a name that evolved from a mispronunciation of the French word farce, meaning forcemeat or dressing, had its beginnings in the Cajun and German River Road communities, just west of New Orleans. Make this dressing, but leave out the rice and let it simmer on the stovetop a bit, and you have farre dressing pretty much. Pile that up on a pistolette like loose meat, add a little yellow mustard, and you've got yourself a mighty fine Cajun dressing sandwich. Delish!

I apologize for the photo quality - bad weather, bad lighting.

For more of my rice dressing and jambalaya recipes, visit my page on Pinterest!

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Recipe: Cajun Rice Dressing - Dirty Rice Jambalaya

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 30 min | Yield: About 6 to 8 servings

  • 1 pound chicken giblets, rinsed and trimmed (see note)
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/4 cup canola oil
  • 1/4 cup all purpose flour
  • 1-1/2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 2 teaspoons minced garlic
  • 2 (6 ounce) cans mushroom steak sauce like Giorgio Dawn Fresh brand (see note for substitute)
  • 2 cups beef stock or broth
  • 1/4 to 1/2 teaspoon freshly cracked black pepper, or to taste
  • 2 teaspoons Creole or Cajun seasoning, or to taste
  • 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, along with the processed giblets. 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. As always, taste, add a little, then taste and adjust. I like to use about a tablespoon of Zatarain's Big & Zesty, which is a larger flake Creole seasoning. Jalapeno peppers may be substituted for the sweet bell pepper.

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.

Source: http://deepsouthdish.com/

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