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Cajun Rice Dressing

[ 10 ] November 24, 2008 |

Cajun Rice Dressing, Rice Stuffing, or Cajun Dirty Rice – whatever you call it – this dish is a staple of Cajun Holiday traditions. In this episode, we made Cajun Rice Dressing in a matter of three basic steps. It’s really easy and sure to be a hit at your dinner table.

Ingredients for Cajun Rice Dressing:

1 lb ground round beef
1 lb lean ground pork
2 links of fresh pork sausage (we used a spicy Andouille sausage)
4 cups Cajun Trinity
2 tablespoons minced garlic
1 stick of butter
1 cup chicken stock
3 cups rice
6 cups water
Tony’s Creole Seasoning and Salt to taste
Chopped green onions for garnish
½ cup chopped pecans for garnish

Step One: Make rice according to package directions.

Step Two: Melt butter in a deep skillet. Slice into the casing on the sausage and remove the meat inside. Place all meat in the skillet. On medium high heat, cook the meats by chopping to a fine ground meat mixture. It should take about 10 minutes. Add the Cajun Trinity, minced garlic and ½ cup chicken stock. Cover and simmer on medium heat for 30 minutes. Stir occasionally to prevent sticking and clumping.

Step Three: Using a large mixing bowl, blend together meat mixture and rice. It should be a good 50/50 mix. Season to taste and stir well. Pour into a casserole dish or 13 x 9 baking pan. Garnish with chopped green onions and pecans. Serve hot.

Notes: May be used as a stuffing for turkey, chicken, or a pork roast. Rice dressing, or rice stuffing, is also a great side dish. When served as a side item, we call it Dirty Rice.

Many Cajun recipes also call for the use of poached chicken livers and giblets. Certainly add if you want. We chose not to.

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Category: Cajun Recipes, Other Recipes, Side Items

About Beryl: View author profile.

Comments (10)

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  1. Perry says:

    Hey Mike & Beryl
    Just wanted to wish you guys a Merry Christmas and a Happy New Year. I’m going to make Beryl’s Rice Dressing for Xmas Day.Can’t wait to try it.Also I just received my new Old Smokey Grill,but its alittle to cold up here in New Jersy to use. Thanks Perry

  2. Melody says:

    This is a wonderful treat that you can wow your guests with. Tastes great!

  3. Elaine says:

    I love your videos of Beryl cooking, she’s a great cook and fun to watch. Can’t beat cajun cookin !!!!!!!!!! Happy Holiday’s

  4. allen says:

    love Beryl and have learned a lot from her.she looka and sounds so sweet you just want to squeeze her good.

  5. Simply Me says:

    I love Cajun cooking. I’m also a big fan of rice dishes. I try not to however, use white rice since its refined verses brown rice or wild rice. I love wild rice and so does my husband. It has such a nutty flavor that if you didn’t have an item like pecans on hand, you could probably omit them. I think the pecans in this recipe would be sensational, however. And I also don’t see why this recipe couldn’t be created all year round! In fact, I think this would be sensational as a main dish with some homemade rolls on the side! This dish could also be versatile when it comes to the meats used. I have leftover goose from the holidays that I could add to this dish and just as easily grind up with a food processor in replace of the beef, since my family isn’t a huge fan of it. I could also use goose stock since I have some of that on hand. I bet you could use turkey stalk and ground turkey to replace the pork or beef as well. And turkey sausage! Mmmm

  6. Dawn says:

    Thank you SO much for all of these fantastic recipes and videos!!! I am a visual person and love to watch and try anything once!!! We are having a Mardi Gras Retirement party for my mother in law in a few weeks!!! She is from Louisiana so of course we wanted to honor her heritage and make some cajun food!! These videos make it so easy!!!!!! Thanks so much!!!!

  7. Donna says:

    Beryl, I just love your cooking and your easy “grandma” way of teaching the next generation of great cooks. My Mom used to make an Oyster Dressing she served during the holidays. I remember it had a cornbread base, green onions, and oysters in itl but that is all I remember. Do you happen to have a recipe? BTW, your gumbo recipe is just like my Mom’s.
    Thank you for helping me make it, the first spoonful brought back so many childhood memories.
    Thank you

  8. Beryl says:

    Hi Donna,

    Thank you for your kind comments on our how-to cooking videos and our gumbo recipe.

    Actually, I’ve never made oyster dressing (mainly because I personally don’t like oysters).

    Mike likes them, so I really should do it one time at least.

    We may give it a shot for the holidays.

    If you subscribed to our recipe list, you’ll get the recipe by email when it comes out.

    If not, just keep checking the webiste from time to time.

    We really appreciate you!

    Beryl and Mike

  9. Jean says:

    Just made this meal!!! Was amazing!

  10. Beryl says:

    Thanks for sharing with us, Jean!

    Mike and Beryl

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