is a recipe that you can get creative with because so many things
are good in it. Here's one of many ways, and, the way I usually cook
rice dressing. This takes about 2 1/2 hours to complete. Great flavor
takes patients! Now, if you want a plain rice and meat
dressing with a
little seasoning, this is not the route you want to take!
8 slices of bacon cut in 1" pieces
1 lg. onion chopped
2 stalks celery chopped
4 cloves garlic diced
1/2 bell pepper chopped
1/2 cup chopped green onions
Handful of parsley chopped
2 lbs. ground beef (browned and drained)
--- you can mix pork and beef (your choice)
1 lb. homemade sausage (browned)
3 beef bullion cubes dissolved in 2 cups water.
1 tsp. Brown gravy mix or instant
can also add 1 tsp of flour when browning the onions)
Few dashes of Worcestershire
1 tsp. smoked meat seasoning (I
use the Durkee, Grill Creations, Smokey Seasonings)
1 ½ cups of uncooked rice
1 ½ cups plain water
Salt and pepper....
Optional: 1/2 each onion and bell
pepper cubed (1" x 1").
On a low fire, render bacon about 15 minutes. Add onion and cook
down for 30 minutes stirring occasionally. Note: if the onions
stick, add a little water to deglaze the pot. This will actually
give you a little gravy (that's good!).
Start browning the ground meat and sausage on the side in another
Back to the veggies.....Add chopped celery and bell pepper and
continue to cook another 30 minutes, stir frequently. Add garlic and
a little salt and pepper and cook another 15 minutes. You want
everything cooked down well and brown. This is very similar to
starting a brown jambalaya.
When you're happy with the result add
the cubed onions, bell pepper, green onions parsley and smoked
meat seasoning; cook about 5 minutes.
I bet you're wondering why the cubed
vegetables were added! Well, if you like the flavor of onion and
bell pepper you can get a little added treat by biting into one of
the cubed veggies as you eat your meal... mmmmm. Remember, fully
cooked and lightly cooked veggies have a little different
Okay back to it... add the roux and bring to a boil. Taste the
gravy, you want it slightly salty (slightly!). The rice will absorb
this extra salt. Add the rice and stir.
fire and cook for about 5 minutes. Add 1/2 the ground meats,
Worcestershire and 1 1/2 cups of water. Bring to a boil, lower the
fire to low, cover and cook about 20 minutes. Stir every 5 minutes.
Note: Add water (if needed) to just keep the rice covered until it's
almost done. Add the remaining meat and stir well. Continue to cook
on a very low fire for 10 minutes. You may have to add a little water if
it cooks out to rapidly.
The end just takes time. You have to watch the rice to be sure
it's cooked, and, you have to let the water cook out before serving
so you don't have a mush! It takes time and a little practice but it's
not that hard to do.
I like to cook the rice in the sauce so it is full of the flavors
that I've tried so hard to create. If you decide to do the rice on the
side to be added later, make a bullion mixture with a few seasonings
to cook the rice in; don't use plain water! Cook the sauce the same
and add the pre-cooked rice then fold it in. When I'm in a rush that
is what I do.
Eat till you blow up! ..... [Printer