ElizabethB
Guru
Mama Paul's Old School Rice Dressing.
Mama Paul was my paternal grandmother. This is how she made rice dressing.
This is a big batch recipe. A good rice dressing mix is labor intensive so make a lot and freeze the meat mixture.
INGREDIENTS
3 lbs. ground pork or fresh pork sausage removed from the casing
1 lb. pork liver - ground (Chicken livers can be used instead)
1 lb chicken gizzards or hearts - ground
2 yellow onions - chopped
2 bell peppers - chopped
4 stalks celery - chopped
4 cloves garlic - minced
2 or 4 scallions - whites and greens - sliced thin
Fresh parsley - chopped
Salt
Pepper
Cayenne
chicken broth
1/2 CUP +/- Roux (dark brown Cajun roux)
1 or 2 TBSP Worcestershire sauce
Oil for browning
METHOD
Cook a pot of long grain white rice according to the package directions.
Cut the gizzards in half and wash well to remove any grit. Then cut into smaller cubes.
Wash and trim the liver. Remove any connective tissue and ducts. Cube.
In a heavy skillet with a film of oil brown the liver and gizzards. The liver and gizzards need to be cooked enough to go through a meat grinder or pulsed until fine in a food processor. Once ground it will continue cooking when mixed with the ground pork.
When mostly cooked run the liver and gizzards through a meat grinder or food processor with the onions, bell pepper and celery.
In a dutch oven brown the ground pork - making sure to break it up.
Add the liver, gizzards and veggies.
Stir well
Add minced garlic
Add enough chicken broth to make it kind of soupy.
Season with salt, pepper and cayenne. If you wish you can add onion powder and garlic powder.
Add Worcestershire sauce - a few drops of Louisiana Hot Sauce if you wish
Stir well and simmer for a few minutes.
Taste and adjust seasoning.
Add 1/2 cup Roux.
Simmer.
If it is too loose add more Roux. If not loose enough add more chicken broth.
The mixture should be very wet but no longer soupy.
Here comes the fun part - combining the meat mixture with the cooked rice. I always use a separate bowl.
Put a cup or two of cooked rice in the bowl. Start adding the meat mixture a cup at a time. Stir to coat the rice. Add more meat mixture. The rice should be well coated with lots of the meat mixture. A general guide is to cook one cup of long grain white rice. Mix the cooked rice with 1 lb. meat mixture. More mix if it is not wet enough. Add and stir in the scallions and parsley.
Freeze the left over meat mixture.
I like to freeze it in a muffin tin, pop it out then keep frozen in a zip bag.
Mama Paul was my paternal grandmother. This is how she made rice dressing.
This is a big batch recipe. A good rice dressing mix is labor intensive so make a lot and freeze the meat mixture.
INGREDIENTS
3 lbs. ground pork or fresh pork sausage removed from the casing
1 lb. pork liver - ground (Chicken livers can be used instead)
1 lb chicken gizzards or hearts - ground
2 yellow onions - chopped
2 bell peppers - chopped
4 stalks celery - chopped
4 cloves garlic - minced
2 or 4 scallions - whites and greens - sliced thin
Fresh parsley - chopped
Salt
Pepper
Cayenne
chicken broth
1/2 CUP +/- Roux (dark brown Cajun roux)
1 or 2 TBSP Worcestershire sauce
Oil for browning
METHOD
Cook a pot of long grain white rice according to the package directions.
Cut the gizzards in half and wash well to remove any grit. Then cut into smaller cubes.
Wash and trim the liver. Remove any connective tissue and ducts. Cube.
In a heavy skillet with a film of oil brown the liver and gizzards. The liver and gizzards need to be cooked enough to go through a meat grinder or pulsed until fine in a food processor. Once ground it will continue cooking when mixed with the ground pork.
When mostly cooked run the liver and gizzards through a meat grinder or food processor with the onions, bell pepper and celery.
In a dutch oven brown the ground pork - making sure to break it up.
Add the liver, gizzards and veggies.
Stir well
Add minced garlic
Add enough chicken broth to make it kind of soupy.
Season with salt, pepper and cayenne. If you wish you can add onion powder and garlic powder.
Add Worcestershire sauce - a few drops of Louisiana Hot Sauce if you wish
Stir well and simmer for a few minutes.
Taste and adjust seasoning.
Add 1/2 cup Roux.
Simmer.
If it is too loose add more Roux. If not loose enough add more chicken broth.
The mixture should be very wet but no longer soupy.
Here comes the fun part - combining the meat mixture with the cooked rice. I always use a separate bowl.
Put a cup or two of cooked rice in the bowl. Start adding the meat mixture a cup at a time. Stir to coat the rice. Add more meat mixture. The rice should be well coated with lots of the meat mixture. A general guide is to cook one cup of long grain white rice. Mix the cooked rice with 1 lb. meat mixture. More mix if it is not wet enough. Add and stir in the scallions and parsley.
Freeze the left over meat mixture.
I like to freeze it in a muffin tin, pop it out then keep frozen in a zip bag.
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