Rice, Meat, & Tomato Cajun Dressing

8 servings Prep: 20 m Cook: 1 h 15 m Total: 1 h 35 m Intermediate
5.0/5 (3)
Good side dish with bar-be-que or pork-loin roast. This hearty Cajun dressing combines ground beef, sausage, rice, and tomatoes with the holy trinity for a flavorful casserole that’s perfect alongside grilled meats.

Ingredients

8 servings
  • 1 pound ground beef chuck
  • 1 pound Jimmy Dean Sausage
  • 2 pounds chopped onions
  • 1 large chopped bell pepper
  • 4 celery ribs, chopped
  • 3 cloves garlic, minced
  • 1 bunch green onions (scallions chopped)
  • 1 1/3 cup raw long grain rice
  • 1 tsp Cajun seasonings
  • 2 fresh peeled tomatoes, chopped
  • 1 can (6 oz) tomato paste
  • 3 cups Campbell's Consommé Soup

Step-by-Step Instructions

  1. Preheat oven to 350 degrees.
  2. In a Magnalite or cast iron skillet, brown the ground beef and sausage together, breaking up the meat as it cooks. Once browned, add the onions, bell pepper, celery, and garlic. Cook until vegetables are soft, about 8-10 minutes. Drain any excess oil.
  3. Combine the meat and vegetable mixture with the chopped tomatoes, tomato paste, raw rice, green onion tops, and consommé soup. Mix well. Spray a Pyrex 13x9x2 casserole dish with Pam or other cooking oil spray. Transfer the mixture to the casserole dish, spreading evenly. Cover tightly and seal with aluminum foil.
  4. Bake for one hour, or until rice is tender and has absorbed the liquid. Let stand 5 minutes before serving.

Common Problems and Solutions

Q: Why is my dressing soupy?

A: Make sure you're using raw long-grain rice (not instant), and that the casserole is tightly covered with foil so steam doesn't escape. The rice needs that moisture to cook properly, but if it's not sealed well, you may need to add a bit more liquid.

Q: Can I use cooked rice instead?

A: Not recommended. The raw rice absorbs all the flavorful liquid as it bakes. If you use cooked rice, reduce the liquid by half and bake for only 30 minutes, checking frequently.

Tips and Techniques

Don’t skip draining the excess fat after browning the meat—nobody wants a greasy dressing. And make sure that foil seal is tight so the rice steams properly and gets tender.

Ingredient Substitutions

  • Jimmy Dean Sausage: any pork breakfast sausage or mild Italian sausage
  • Campbell's Consommé Soup: beef broth or beef stock
  • fresh tomatoes: 1 can (14.5 oz) diced tomatoes, drained

Equipment Needed

  • Magnalite pot or cast iron skillet (for browning meat and sautéing vegetables)
  • 13x9x2 Pyrex casserole dish
  • Aluminum foil
  • Wooden spoon

Historical Context

In Cajun Country, ‘dressing’ often means a rice-based side dish rather than the bread stuffing found elsewhere. This meat and rice dressing became popular as a hearty accompaniment to barbecue and roasted meats, using the same trinity base found in countless Louisiana dishes.