Tuesday, September 27, 2016

Cajun Rice Dressing

Cajun Rice Dressing
Cajun Rice Dressing

1 pound of chicken giblets, rinsed and trimmed (see note)
1 pound of ground beef
1 pound of ground pork
1/4 cup of canola oil
1/4 cup of all purpose flour
1-1/2 cups of chopped onion
1 cup of chopped green bell pepper
1/2 cup of chopped celery
2 teaspoons of minced garlic
2 (6 ounce) cans of mushroom steak sauce (like Giorgio Dawn Fresh brand) or 1 can cream of mushroom soup
2 cups of beef stock or broth
1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
1 tablespoon of Zatarain's Big & Zesty Creole seasoning, or your favorite Cajun/Creole seasoning, to taste (see note)
3 cups of cooked rice
Chopped green onion, to garnish, optional
Hot pepper sauce, for the table

Place the giblets in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for about 20 minutes; set aside to cool. Once cooled, pulse the giblets in a food processor until finely minced.

Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking pan. In a large skillet, brown and crumble the beef and pork. Drain and set aside. In that same skillet, start a roux by heating the canola oil over medium heat; stir in the flour. Cook, stirring constantly until mixture reaches a caramel color. Stir in the onion, bell pepper and celery; cook and stir about 5 minutes. Add in the garlic and cook another minute. Stir in the mushroom steak sauce or cream of mushroom soup and the beef stock, until fully incorporated. Add the browned beef and pork to the sauce mixture. If you are substituting a spicy sausage for the giblets, taste before adding any Cajun or Creole seasoning; otherwise, stir in the Cajun/Creole seasoning, pepper and rice and mix well. Taste and adjust seasonings.

Turn out into the buttered baking dish, cover tightly with foil and bake at 350 degrees F for 30 minutes.

Serve with hot sauce at the table.
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