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Message
Non-Louisiana native looking for Rice Dressing recipe
Posted on 11/24/13 at 9:22 pm
Posted on 11/24/13 at 9:22 pm
I'm hosting Thanksgiving for the first official time in Louisiana. My family always wants me to bring the taste of south Louisiana when we get together, and this time its in my house. I've had rice dressing several times here and I know my family would love it. The problem is, I've only had catered or someone's grandmama's... with no chance of getting a recipe. Can F&DB help me out?
5
Posted on 11/24/13 at 9:33 pm to AutoYes_Clown
Not sure where you live but if you can get some Savoies dressing mix that would be the way to go.... if not all is not lost.
2 medium onion
1 bell pepper
3 stalks celery
1 pound ground pork
1 pound ground beef
optional
1/2 small container of chicken livers
Cook your vegetables till they almost brown, add your meat and brown it too, season to taste. Mix with cooked rice.
note. It's best to use rice that has been in the fridge for at least 4 or 5 hours, cold rice seems to mix better.
2 medium onion
1 bell pepper
3 stalks celery
1 pound ground pork
1 pound ground beef
optional
1/2 small container of chicken livers
Cook your vegetables till they almost brown, add your meat and brown it too, season to taste. Mix with cooked rice.
note. It's best to use rice that has been in the fridge for at least 4 or 5 hours, cold rice seems to mix better.
Posted on 11/24/13 at 9:47 pm to AutoYes_Clown
Savoie's is your friend. I love rice dressing made with that.
Posted on 11/25/13 at 7:25 am to AutoYes_Clown
I know it's not what you are asking, but will be posting my Meemaw's cornbread dressing recipe with step-by-step pics here in a few days when we make it.
Everyone that eats it tells us it's the best they've ever had.
RIP Meemaw.
Everyone that eats it tells us it's the best they've ever had.
RIP Meemaw.
Posted on 11/25/13 at 7:42 am to AutoYes_Clown
Richards also makes a frozen mix. It is all the vegetables and meats. You defrost, heat and mix with rice. It will taste very authentic to people whose mawmaw has never spent two days making it.
Posted on 11/25/13 at 7:53 am to madamsquirrel
go buy some dressing mix from whomever you can find. usually can find savoies or maybe richards. add that to about 1-1.5lbs of ground meat that has been browned well. This is the easy version btw. Buy a container of Guidrys cut up onions and bell peppers and cook down after browning.... add chicken stock let cook for as long as you can. I'll cook mine slow for over several hours. cook rice. Keep your meat somewhat moist as it will be rather dry if not. Mix together, sprinkle green onions on top.... cover until ready to serve.
Oh and season! make sure to season the rice with salt while cooking or it will be bland....
Oh and season! make sure to season the rice with salt while cooking or it will be bland....
Posted on 11/25/13 at 7:55 am to CHEDBALLZ
I like your recipe for those who don't have access to dressing mix.
Harold's is our dressing mix of choice.
Brown a pound of ground beef (or pork), seasoning the meat as it cooks, saute the trinity and garlic, add the Harold's to the beef and the veg, let it simmer a while (add stock if you care to) and mix with white rice.
I've never had a problem adding freshly cooked white rice to the dressing mix. I only feel the need to use cold rice if I'm stir-frying something.
Harold's is our dressing mix of choice.
Brown a pound of ground beef (or pork), seasoning the meat as it cooks, saute the trinity and garlic, add the Harold's to the beef and the veg, let it simmer a while (add stock if you care to) and mix with white rice.
I've never had a problem adding freshly cooked white rice to the dressing mix. I only feel the need to use cold rice if I'm stir-frying something.
This post was edited on 11/25/13 at 9:37 am
Posted on 11/25/13 at 9:09 am to AutoYes_Clown
quote:
I'm hosting Thanksgiving for the first official time in Louisiana. My family always wants me to bring the taste of south Louisiana when we get together, and this time its in my house. I've had rice dressing several times here and I know my family would love it. The problem is, I've only had catered or someone's grandmama's... with no chance of getting a recipe. Can F&DB help me out?
Here's my rice dressing recipe. My inspiration was from my grandma. She made the best rice dressing around. But she did not leave a recipe. Multiple family members have tried to recreate it. I tried my hand at it, and my dad said it tasted just like my mawmaw's. So here is my recipe.
2 cups chopped chicken liver
1/2 lb ground pork
1/2 lb ground beef (I use lean ground beef)
2-4 slices of breakfast sausage (for flavor)
2 white onion
1 bellpepper
2 cups rice
2 cup beef broth (or vegetable)
1 cup water
Salt, Pepper
1. Cook breakfast sausage, remove dice sausage
2. Cook liver, remove when cooked. Dice
3. Cook onions and bellpepper, remove
4. Cook pork and beef until almost brown
5. Add all ingredients, bring to a boil, simmer 40 minutes to 1 hour or until rice is tender and liquid is evaporated. (top on pot)
Side Note: I'm getting a bunch of ground deer meat and deer sausage (breakfast sausage patties). I believe i may make this for thanksgiving with deer meat. Oh, and i have some duck liver and gizzards in the freezer as well.
This post was edited on 11/25/13 at 10:09 am
Posted on 11/25/13 at 9:16 am to BugAC
My grandmother used liver and gizzards
Posted on 11/25/13 at 10:41 am to hobotiger
FWIW: I've never made it, but the Plantation Cookbook's "Country Dirty Rice" has no other meat than 1 1/2 pounds chopped chicken livers.
Posted on 11/25/13 at 10:50 am to Stadium Rat
quote:
I've never made it, but the Plantation Cookbook's "Country Dirty Rice" has no other meat than 1 1/2 pounds chopped chicken livers.
Dirty rice is not rice dressing, IMO.
You are correct though, dirty rice has no meat. Rice dressing has ground meat and liver. Rice Dressing > Dirty Rice
Posted on 11/26/13 at 8:03 pm to BugAC
Thanks for the suggestions everyone. I picked up two 16oz containers of Savoie's today.
Really dumb question, what rice is best? I'm assuming short grain?
Really dumb question, what rice is best? I'm assuming short grain?
Posted on 11/26/13 at 8:20 pm to AutoYes_Clown
Oh, this will start some heated discussion.
I prefer medium grain, because I like the grains to stick together somewhat. There are die hard long grain fans, too. Both will be good.
Just don't use par boiled rice for rice dressing!
I prefer medium grain, because I like the grains to stick together somewhat. There are die hard long grain fans, too. Both will be good.
Just don't use par boiled rice for rice dressing!
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