Rice dressing cajun

Tired of the same old sides? Spice things up with a rice dressing that packs a punch! Loaded with fiery Cajun spices and sausage, this dish is not for the faint of heart. Perfect for those who think every meal should be a flavor explosion. It’s hearty, it’s hot, and it’s here to party.

Rice dressing is a traditional Cajun rice dish that begins with a roux and the Cajun trinity of onion, bell pepper, and celery. It is then simmered with ground meats to make a stock before mixing with cooked white rice.

How to make Dirty Cajun Rice Dressing. Our traditional recipe is the perfect side dish at a Louisiana-themed dinner party or Soul Food feast.

Rice dressing is a traditional Cajun rice dish that begins with a roux and the Cajun trinity of onion, bell pepper, and celery. It is then simmered with ground meats to make a stock before mixing with cooked white rice.

Indulge in the rich flavors of a Cajun classic with this Old-Fashioned Dirty Rice recipe. Discover authentic Louisiana cuisine with one-pot cooking.

Rice dressing with pork, beef, chicken livers and gizzards, seasoned with onion, bell pepper and garlic, just like my grandmothers used to make it. Some Cajun cookbooks call this “dirty rice” but in my family, we just call it dressing.

This southern Cajun Rice Dressing recipe is a vintage classic like grandma makes. Perfectly moist, not too dry not too wet.

My Cajun Rice Dressing is easy, super flavorful, convenient and takes less than 20 minutes to prepare; it is ideal for weeknight dinners. The dish is sometimes referred to as “dirty rice”.

My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me…