Terry's Rice Dressing - Dirty Rice

15 servings Prep: 30 m Cook: 2 h 30 m Total: 3 h Intermediate
5.0/5 (7)
Terry's Rice Dressing - Dirty Rice
If you have been to Menard’s Restaurant in Erath, Louisiana, you would know that he made one of the best rice dressings around. This recipe with ground pork, bell peppers, and onions smells and tastes much like his. Although the restaurant is no longer around, at least you can still enjoy that flavorful rice dressing. In getting this recipe I found that a Cajun cook’s secret to a good rice dressing is using ground pork as the main ingredient in lieu of most of the ground beef.

Ingredients

15 servings
  • 7 lbs ground pork
  • 1 lb ground beef
  • 1/2 large jar of Savoie's Roux
  • 4 bell peppers, chopped
  • 2 large onions, chopped
  • 1/2 cup each chopped onion tops and parsley
  • Salt and red pepper to taste or Cajun seasoning
  • 1 tbsp garlic granules
  • 1 tbsp onion powder
  • Water
  • 7 1/2 cups uncooked rice (1/2 cup per person)

Step-by-Step Instructions

  1. In a separate pot, cook 1/2 cup of rice per person (I prefer medium grain rice). In a large cast iron pot or large Dutch oven, cook the meat until brown, about 15-20 minutes, breaking it up as it cooks. Allow 1 pound of meat for 2 people. Add the roux, bell pepper and onions and mix well.
  2. Add enough water to form a stewy mixture. Cover the pot and cook over medium heat for one and one-half hours. Stir occasionally to prevent sticking. You may need to add more water as the mixture cooks down. Cook for 1/2 hour more uncovered.
  3. Add the parsley and onion tops; then add the cooked rice to the meat mixture to form the dressing. Serve with coleslaw, petit pois peas and a slice of French bread. This is as traditional as a Cajun meal can be.
  4. Editors Note - To shorten cooking time, onion and bell pepper may be sauteed with the roux until softened then combined with the meats. Follow remaining steps

Common Problems and Solutions

Q: Why is my rice dressing too dry?

A: You need to add more water during the cooking process. The meat mixture should stay 'stewy' throughout the 2-hour cook time. Check it every 30 minutes and add water as needed to maintain moisture.

Q: Can I use store-bought cooked rice to save time?

A: Yes, but cook your own rice for best results. Fresh-cooked rice absorbs the flavors better than day-old rice. If using pre-cooked rice, warm it before mixing with the meat mixture.

Q: How do I know when the meat mixture is done?

A: The mixture should cook for the full 2 hours - this allows the flavors to develop properly and the meat to become tender and flavorful. After 1.5 hours covered and 30 minutes uncovered, it should be rich and aromatic.

Tips and Techniques

The 2-hour slow-cooking time is essential for developing the deep, rich flavors that made Menard’s rice dressing famous. Don’t rush it. For best results, make the meat mixture a day ahead and refrigerate - the flavors improve overnight. Reheat and mix with fresh-cooked rice when ready to serve.

Ingredient Substitutions

  • ground pork: ground turkey or chicken
  • Savoie's Roux: homemade dark roux (equal parts flour and oil cooked to peanut butter color)
  • medium grain rice: long grain rice or jasmine rice
  • fresh bell peppers and onions: frozen holy trinity mix

Equipment Needed

  • Large cast iron pot or Dutch oven (for browning meat and slow-cooking)
  • Separate pot for cooking rice
  • Wooden spoon for stirring

Historical Context

Rice dressing, often called ‘dirty rice’ because of its brown, speckled appearance, is a cornerstone of Cajun cuisine. Menard’s Restaurant in Erath was famous throughout Acadiana for their version, and this recipe keeps that tradition alive.