Terry’s Rice Dressing – Dirty Rice2003-05-07
- Course: Main Dishes
- Yield : 15
- Servings : 15
- Prep Time : 30m
- Cook Time : 2:30 h
- Ready In : 3:0 h
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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 smells and taste 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.
- 7 lbs ground pork
- 1 lb ground meat
- 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
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. Allow 1 pound of meat for 2 people. Add the roux, bell pepper and onions and mix well.
Add enough water to form a stewy mixture. Cover the pot and cook over medium heat for one and one-half hours. Stir to prevent sticking. You may need to add more water as the mixture cooks down. Cook for 1/2 hour more uncovered.
Add the parsley and onion tops; then add the 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.
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