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Louisiana Rice Dressing

Louisiana Rice Dressing
                                  Serves 12
 
  stick butter or margarine
 2 large onions, chopped
 1 bell pepper, chopped
 1 cup chopped celery
 1 bunch of parsley, chopped
 1 bunch green onions, chopped
 4 cloves garlic, minced
 2 pounds grounded chuck
 2 pounds grounded pork
 2 cups chicken broth
  loaf French bread, crumbled (4 - 6 cups)
 6 biscuits, crumbled (4 - 6 cups)
 1 small cornbread, crumbled (4 - 6 cups)
 2 cans cream of mushroom soup
 1 can cream of chicken soup
 3 cups cooked rice
 1 egg, beaten
 1 teaspoon Salt
  cayenne pepper
 4 - 6 drops Tabasco Sauce
 
Melt butter over medium-high heat. Saute' onions, bell peppers, celery and garlic until onions are transparent. Add the meat and cook for 30 to 45 minutes until browned. Add chicken broth. Simmer for 30 minutes. Set aside off heat to cool a bite. Crumble breads in a x-large bowl. Add meat mixture, soups, eggs, parsley, green onions and seasonings. Gently mix until blended. Pour into buttered baking dish or pan. Bake at 350 degrees for 25 minutes.
 
NOTE: Great for left over biscuits, French bread and cornbread. When you have leftover breads, place in a freezer bag and freeze until needed. Also, leftover rice can be used.
 
 

       Créole Baked Pork Roast                                                                                                                                                                                                                         Cajun Cornbread Dressing


 

 
Debra Boudreaux  - Picayune, MS 39466









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