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Rice Dressing
Posted on 9/11/25 at 10:10 am
Posted on 9/11/25 at 10:10 am
Could someone share a good recipe with me? I don’t have access to dressing mix here.
5
Posted on 9/11/25 at 10:16 am to KyrieElaison
quote:
Could someone share a good recipe with me?
There are literally thousands of them on the net and if you want one with a traditional La. flavor, just look for that kind in your search.
That way you'll see so many recipes that your head will swim, but you can read through them and pick and choose parts you'd like to duplicate.
If looking for actual videos about making rice dressing, google Cajun Ninja, Rice Dressing and see if he has put up a recipe for that. I, along with many others on this site have used some of his recipes word for word, or at least a base to start with and added or subtracted what we'd think would work best.
Posted on 9/11/25 at 10:18 am to KyrieElaison
This is Hank Shaw's "Duck Dirty Rice" Recipe. It's legit. I usually double it and cook the rice in Duck or Chicken Stock instead of water..
1 1/2 cups long-grain rice
3 tablespoons duck fat, lard or vegetable oil
1/2 to 1 cup livers from birds, or about 3 ounces deer liver
1/2 to 1 pound of ground meat from gizzards and hearts or any other ground meat
Salt
1 1/2 cups meat broth
1/2 cup finely chopped onion
2 celery stalks, finely chopped
1/2 cup finely chopped green pepper
1 to 3 hot chiles anywhere from Tabasco to jalapeno, finely chopped
2 garlic cloves, minced
1 to 2 tablespoons Cajun seasoning
? teaspoon dried oregano
4 green onions. chopped
Cook the rice as usual. Move the cooked rice to a sheet pan and lay it out to cool. You need to start with cool rice. And yes, you can do this step a day ahead if you want.
If you are using gizzards, clean them of grit and that silver membrane and either chop fine or grind in a meat grinder. A meat grinder is better, but not everyone has one. Alternately, you can use any ground meat. Either finely grind or finely chop the livers.
Heat the duck fat over medium-high heat and, when it is hot, add the ground gizzards and the chopped livers. Toss to coat in the fat and then let them sit a bit to develop a crust on the bottom of the pan. Stir only occasionally, as you want to develop a good crust. If your Cajun seasoning isn't salty, salt the meat now.
Pour about 1/4 cup of the broth into the pan and use it to scrape up the browned bits on the bottom of the pan. Add the onion, peppers, celery and garlic. Mix to combine and Cook for a solid 3 to 5 minutes, until the vegetables are soft.
Sprinkle over the oregano and the Cajun seasoning and let a crust form on the bottom of the pan again. When it does, add the rest of the broth and the rice and mix to combine. Scrape the bottom of the pan again. When the liquid has almost totally evaporated, mix in the green onions. You're ready when the liquid has all evaporated. Serve hot.
This post was edited on 9/11/25 at 10:22 am
Posted on 9/11/25 at 3:14 pm to KyrieElaison
Posted on 9/11/25 at 5:40 pm to KyrieElaison
Posted on 9/11/25 at 9:37 pm to gumbo2176
Google Best Stop dirty rice dressing and order it. I made it and loved it.
Posted on 9/12/25 at 7:56 am to KyrieElaison
This is my recipe
1 lb Ground Pork
1 ½ lb Ground Beef
1 Onion chopped
½ Bell Pepper chopped
1 Clove Garlic minced
1 Stalk Celery chopped
Sprig of Cutting Celery chopped.. if you don't have cutting celery, you can use the celery leaves.
Salt/Pepper/Red Pepper Mix
Lipton Cup A Soup, Cream of Chicken 2 pks
1 Cup of Chicken Broth
1 tablespoon of chopped fresh Italian parsley
3 Cups of Cooked White (medium or long grain) Rice whichever you prefer (cooked the night before and let cool)
In a large Magnalite or similar roaster pot.. Lightly brown your ground meat on med fire, in a rounded tablespoon of lard or tallow, but not til it's completely cooked, then push the meat to the side and add your chopped vegetables to the other side of the pot. Saute your vegetables til their well cooked, then add the dry soup mix and seasoning and combine meat and seasoning together, and add the broth. Cook about 20 minutes on medium heat, taste for seasoning and cut your fire off. Then take your reserved rice and start adding it to your dressing mix til the rice and dressing mix is well combined and you have the meat to rice ratio you like. Then sprinkle your chopped parsley over the top.
If you need to re-heat it, for when you're ready to serve, add a little broth to the bottom of the pot and re-heat on low fire, stirring gently/folding to heat evenly.
Side Note: You can use this dressing mix to make cornbread dressing. If you want to make cornbread dressing, make a big pan of cornbread and let it cool overnight. And instead of mixing rice into the dressing mix, break up the cornbread with your hands and crumble it into the dressing mix. Add a little more broth and fold it into the dressing until it’s well combined. Then put the cornbread dressing into a casserole dish and bake it in the oven at 350 for about 30 minutes, til it’s toasty and brown on the top.
1 lb Ground Pork
1 ½ lb Ground Beef
1 Onion chopped
½ Bell Pepper chopped
1 Clove Garlic minced
1 Stalk Celery chopped
Sprig of Cutting Celery chopped.. if you don't have cutting celery, you can use the celery leaves.
Salt/Pepper/Red Pepper Mix
Lipton Cup A Soup, Cream of Chicken 2 pks
1 Cup of Chicken Broth
1 tablespoon of chopped fresh Italian parsley
3 Cups of Cooked White (medium or long grain) Rice whichever you prefer (cooked the night before and let cool)
In a large Magnalite or similar roaster pot.. Lightly brown your ground meat on med fire, in a rounded tablespoon of lard or tallow, but not til it's completely cooked, then push the meat to the side and add your chopped vegetables to the other side of the pot. Saute your vegetables til their well cooked, then add the dry soup mix and seasoning and combine meat and seasoning together, and add the broth. Cook about 20 minutes on medium heat, taste for seasoning and cut your fire off. Then take your reserved rice and start adding it to your dressing mix til the rice and dressing mix is well combined and you have the meat to rice ratio you like. Then sprinkle your chopped parsley over the top.
If you need to re-heat it, for when you're ready to serve, add a little broth to the bottom of the pot and re-heat on low fire, stirring gently/folding to heat evenly.
Side Note: You can use this dressing mix to make cornbread dressing. If you want to make cornbread dressing, make a big pan of cornbread and let it cool overnight. And instead of mixing rice into the dressing mix, break up the cornbread with your hands and crumble it into the dressing mix. Add a little more broth and fold it into the dressing until it’s well combined. Then put the cornbread dressing into a casserole dish and bake it in the oven at 350 for about 30 minutes, til it’s toasty and brown on the top.
This post was edited on 9/15/25 at 7:36 am
Posted on 9/12/25 at 6:44 pm to LSUJML
Once I found Cajun Fry Jambalaya Mix I quit making it from scratch. Always start with a pound of Jimmy Dean Hot breakfast sausage and add other meats. Good rice dressing mix also.
This post was edited on 9/12/25 at 6:46 pm
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