Nonnie's Cajun Rice Dressing Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 lbs. ground beef (not chuck)
2 lbs. giblets (chicken/turkey liver & gizzards)
1 large onion, finely chopped
2 stalks celery, finely chopped
1 small red or green bell pepper, finely chopped
3 - 4 large cloves garlic, minced (fresh is best & it is Cajun, so the more the better)
2 bay leaves
2-3 cups broth or water
1-2 tablespoons Kitchen Bouquet©
Salt, black pepper and cayenne to taste
4 cups cooked rice (long grain is preferred and boil-in-bag works well too)
3 green onions & tops, chopped medium to fine
Large handful of fresh, chopped parsley
|
|
Directions: |
Directions:Saute giblets in a little butter or olive oil until thoroughly cooked. Keep adding a little water until tender. If you can't deal with giblets, leave them out, but they do add the authentic flavor. Drain and let cool slightly, then cut into very small pieces or pulse lightly in food processor. Lightly brown ground beef in Dutch oven with a little oil. Remove excess fat. Add cooked giblets, onion, celery, bell pepper, garlic and bay leaves. Cook until wilted. Add broth or water and simmer until the liquid cooks down. Meat will be a little puffy. Continue cooking on low for a couple of hours. (You could also this in a crock pot at this point.) NOTE: This "goop" as Mom called it, freezes well. I always make more than I need and freeze it until I need it for another meal.
After meat mixture is ready, add rice & fold into meat mixture. Perfect blend is one cup of cooked rice to one cup of mixture. Turn off heat and add green onions and parsley. Taste and add more salt, pepper or cayenne if desired. |
|
Personal
Notes: |
Personal
Notes: Debbie shares this recipe in honor of her beloved mother, Irene Inglis (Nonnie), a breast cancer survivor.
|
|
This recipe for Nonnie's Cajun Rice Dressing is from