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My Mom’s Favorite Thanksgiving Rice Dressing Recipe Cajun Style

I remember when I was a kid here in New Orleans my mom used to make this delicious oyster dressing for Thanksgiving. But she has not made it in years. Why? Well, we got people in the family who don’t want to eat oysters so she just makes this rice dressing which is almost as good with the added benefit that you don’t get the occasional shell that you might find with oysters. So no crunchies or chipped teeth at dinner.

This is pretty simple to make. Here are the ingredients. Best to make this at least the day before the big day so the flavors can mix together and make it more yummy.

My Mom’s Favorite Thanksgiving Rice Dressing Recipe Cajun Style

new orleans

You need a lot of pots and pans to make a good Thanksgiving rice dressing Cajun style, cher.

4 cups rice
4 chopped onions
8-10 cloves garlic minced
2 chopped green peppers
1 bunch chopped green onions
1 bunch chopped celery
1 bunch chopped parsley
1/2 lb fresh mushrooms
1 cup pecan pieces
1 cup chicken stock
1 1/2 lbs sausage meat or ground meat preferable pork
butter or olive oil or bacon fat or all three
bay leaf
salt
pepper
cayenne or Tony Chechere’s Seasoning or any kind of Cajun seasoning

Cook the rice as normal, 2 cups water to one cup rice. Boil the water with the bay leaf first then pour in the rice. Let cook for 20 minutes on low or until done. Put rice into a very large bowl. Has to be large enough to add the other ingredients and be able to mix well. You can also substitute some chicken stock for some of the water. Add a little salt.

In skillet sauté onions and green peppers in fat until translucent. In a separate skillet sauté celery until translucent. Add the green onions and cook for a 3 minutes. Add all this to the rice and stir lightly.

Saute mushrooms in butter. Smash the garlic with the flat of a knife, chopped a little bit then add to mushrooms. Add a little water and stir for a minute or two.

Put the pecan pieces on a baking sheet and put in oven at 350 for 8 minutes. Do not preheat oven. Add to dressing.

Sauté meat in skillet until done stirring occasionally. Add to dressing.

Now you want to see how moist the dressing is. If it’s too dry add some of the stock to get it to a consistency you like. You want to be able to make this mixture moist without being messy. So just add a little at a time to make it a moist but loose consistency. Add some of the seasoning salt if you like and some pepper. This is all done to taste. Of course, the stock will be salty too so you want to make sure you don’t add too much salt.

Cover and stick in the fridge. Take it out early Thanksgiving morning and let it get to room temperature. Then an hour or so before serving stir in the chopped parsley then stick it in the oven at 300 degrees and let it warm up.

There ya go. Dig in. This is a great and healthy Thanksgiving dressing recipe.

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Posted in New Orleans Food, New Orleans Recipes.



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