Louisiana Rice Dressing
                                  Serves 12

 

 ½ 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
 2½ cups chicken broth
 ½ 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
 ½ 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.