Cajun Rice Dressing....

My wife makes it. It is one of her gigs so I don't know exactly but I've never had one with andouille. I'll say this, chicken livers are a must. Use Stadium Rats recipe and add chicken livers.

This sounds perfect, except, wouldn't you finely dice the livers at some point, or do they cook down? I have to admit, I've been cheating, starting here and doctoring it up:

What ever you choose cook your rice the day before or at least a few hours before. It mixes better with the dressing mix. I also add a good bit of chopped fresh parsley to my rice and little more salt than normal.

quote:

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What ever you choose cook your rice the day before or at least a few hours before

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This is also good advice. I like to let the rice stay in the fridge overnight, as I find it mixes better. Skillet, I made a batch with some venison pan sausage last week and my kids told me they liked it better, so that might be the new MO.

1 large diced onion
1 large diced bell pepper
2 lbs ground beef(can use half beef half pork)
2 cans cr of mushroom soup
2 cans French onion soup
1 cup of water
2.5 cups uncooked rice
Salt, pepper, garlic powder, Cajun seasoning to taste.
Green onions

Cook meat with veggies...drain fat. Add other ingredients except rice. Simmer over medium heat. Add rice and green onion and stir. Place in 350 degree oven with a lid for 30 minutes. Take out and roll rice. Place lid back on and put back in oven for another 20 minutes. You can cut the heat about 15 minutes prior.

And add the livers to the gizzard water as well.

I make mine kinda like the Jambalaya recipe on here, but cook the rice seperate and add the savoies, or chicken gizzards etc. mine even has pork like the jamb