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Cajun Rice Dressing

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Member since 2013

Serves 8-10 | Prep Time 65 | Cook Time 65


3 cups long grain white rice
4 white onions diced
4 bell peppers cleaned diced
1 bundle of celery diced
1 bundle of green onions
1 pound of 80/20 ground beef
1 pound ground pork
1 pound chicken gizzards
1 pound chicken livers
cayenne pepper
celery salt

cook white rice as directed and set aside to cool

in a stock pot place a small amount of celery, bell pepper and onions and approx 6 cups of water.

add 1 tsp of salt , pepper , cayenne, chicken gizzards and livers.

boil for approx. 1 hour. then strain and retain stock.

clean and dice finely gizzards and livers.

in a dutch oven, add ground beef and pork and fry down until all moisture is cooked out.

add the remaining celery, bell pepper, and onions.

contnue browning until vegetables are wilted.

once vegetables are wilted, add in diced gizzards and livers and 2 cups of the retained stock.

salt, pepper, cayenne and celery salt to taste

lower heat and simmer covered for another hour

once meat mixture is tender add in cooled and cooked rice

fold together, use desired amount of remaining stock mixture to give the consistency of a moist casserole.

fold in diced green onions and bake in a 350 oven for 15-20 minutes

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