Down on the Bayou Dressing

10 servings Prep: 20 m Cook: 1 h 15 m Total: 1 h 35 m Beginner
5.0/5 (2)
This dressing is sure to please everyone with its bold, tasty flavor and easy to use recipe. Made with breakfast sausage, rice, cream of mushroom and chicken soups, this one-dish casserole combines all the savory goodness of Louisiana cooking into a hearty side dish that’s perfect for holiday meals or Sunday suppers.

Ingredients

10 servings
  • 2 medium onions, chopped
  • 4 stalks celery, chopped
  • 1 cup chopped green onion
  • 2 lbs breakfast sausage (Jimmy Dean)
  • 4 tbsp soy sauce
  • 2 cups raw rice
  • 2 (10 oz) cans condensed cream of mushroom soup
  • 8 cloves garlic, minced
  • 2 bell peppers, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 sticks butter
  • 2 (10 oz) cans condensed cream of chicken soup
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Preheat oven to 350°F. Butter a large baking dish (9x13 or larger).
  2. In a heavy skillet over low heat, sauté the onions, celery, and green onions in butter until softened, about 8-10 minutes. DO NOT BROWN.
  3. Add minced garlic and chopped bell peppers to the skillet and cook for another 2-3 minutes until fragrant.
  4. Add the sausage and cook well, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes.
  5. Add the raw rice, both cans of soup, soy sauce, and chopped parsley. Stir everything together until well combined. Season with salt and pepper to taste.
  6. Pour the mixture into the buttered baking dish and cover tightly with foil.
  7. Bake covered at 350°F for 1 hour and 15 minutes, stirring every 15 minutes to ensure the rice cooks evenly and absorbs the liquid.
  8. The dressing is done when the rice is tender and has absorbed all the liquid. Let rest for 5 minutes before serving.
  9. Note: This recipe makes a very large serving and can be cut in half.

Common Problems and Solutions

Q: Why is my rice still crunchy after baking?

A: Make sure you're stirring every 15 minutes as directed - this helps distribute moisture evenly. If the rice is still undercooked, add 1/4 cup of water or chicken stock, cover tightly, and continue baking until tender.

Q: Can I use cooked rice instead of raw?

A: No, this recipe is specifically designed for raw rice that cooks in the oven. If using cooked rice, you'll need to significantly reduce the liquid and baking time, which will change the texture of the dish.

Q: Why does the recipe call for stirring every 15 minutes?

A: Stirring ensures even cooking of the rice and prevents it from sticking to the bottom of the dish. It also helps redistribute the moisture so all the rice cooks at the same rate.

Tips and Techniques

The key to this dish is keeping the heat low when sautéing the vegetables - you want them softened and translucent, not browned. Browning will make the final dish bitter. Also, don’t skip the stirring during baking; it’s essential for evenly cooked rice.

Ingredient Substitutions

  • breakfast sausage: andouille sausage or Italian sausage
  • cream of mushroom soup: cream of celery soup
  • raw white rice: raw brown rice
  • butter for sautéing: vegetable oil or bacon grease

Equipment Needed

  • heavy skillet or cast iron skillet
  • large baking dish (9x13 or larger)
  • aluminum foil

Historical Context

Rice dressing is a Louisiana twist on traditional Southern cornbread dressing, reflecting the state’s abundant rice production and the influence of both Cajun and Creole cuisines. It’s become a holiday staple that rivals dirty rice and jambalaya at many South Louisiana tables.