CAJUN RICE DRESSING RECIPES

Steps:

• Heat up a large pot over medium heat. Pour 1 tbsp of oil into the pot.
• Season ground pork and ground beef with Tony Cachere's, sugar, salt and pepper. If using optional ingredients (garlic & onion powder and MSG) add now as well. Mix well and add to the heated pot.
• Stir occasionally until brown. Then add in all chopped vegetables (garlic, celery, bell pepper, onion). Let vegetables cook down for 5 minutes.
• Add in the small can of liver. You may be tempted to skip this step, but this is the secret ingredient that makes this dish so good. Try it, you will like it.
• If you have pre-made roux handy, add 1 tbsp. If not, you can skip it.
• Stir well. After 2 minutes, add 1 can of beef broth and 2 1/2 cups of water. Stir again.
• Cover and let boil for 5 to 7 minutes. Taste the soup to see if it needs more salt and/or pepper.
• Add in the raw, rinsed rice. Stir evenly and cover. Simmer at a lower heat for 15 minutes. Do not stir it while it simmers, but make sure that it doesn't run out of water and burn.
• After 15 minutes, check the rice to make sure it is cooked. You can give it a few more minutes if you need. If the rice is done, turn off the stove and let it sit for 5 minutes, uncovered.
• Before serving, gently fold/stir the rice. Serve as a side dish or a main dish if you really love it. Goes well with Yummy Spicy Garlic Beans & Sausage if you just can't get enough Cajun food!
• *Note - We have gotten a number of requests asking about the liver spread. Any canned liver product (spread or pâté) works well. Look for it at a larger grocery chain, or at a specialty market, such as an Asian market. Amazon.com has a product for sale here in a 6 count.

Steps:

• In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.