Louisiana Rice Dressing
User Reviews
5
Louisiana Rice Dressing
Description
This Louisiana Rice Dressing begins by toasting pecans to bring out their nutty aroma, then roughly chopping them for texture. Chicken livers are gently poached and chopped, adding a subtle richness distinct to this recipe. Ground beef and pork are browned with butter, forming the protein base.
Diced onions, celery, green and red bell peppers are cooked with garlic and Creole seasoning creating a flavorful soffritto that softens and melds the flavors. Cooked white rice, allowed to cool with the lid off to prevent clumping, is combined with meats, vegetables, seasoning, pecans, green onions, parsley, and drained oysters with their liquid to moisten.
The dish offers a mix of textures: tender meat, soft vegetables, crunchy pecans, and the delicate seafood layer from oysters, all imbued with Creole seasoning for a distinct Louisiana taste. This rice dressing can be served as a side or main dish in southern-style meals.
Ingredients
- ¼ cup pecans
- 3 cups white rice cooled with the lid off the pan, to room temperature, cooked
- 3 chicken liver
- ¾ pound ground beef I used ground chuck
- ¾ pound ground pork
- 4 tablespoons butter
- ½ cup onion diced
- ½ cup celery diced
- ½ cup green pepper diced
- ¼ cup red bell pepper diced
- 1 teaspoon kosher salt or 1/2 teaspoon Morton's, Diamond Crystal brand
- ¼ teaspoon black pepper fresh ground if possible
- 2 tablespoons creole seasoning
- 1½ tablespoons garlic minced
- 1 pint oysters in their liquid
- ¼ cup green onion sliced
- ½ cup parsley chopped
Instructions
TOAST THE PECANS:
- Heat the oven to 350°. Spread the pecans on a sheet pan and toast for 8-10 minutes or until the pecans are browned, toasted and fragrant. Roughly chop and set aside.
POACH THE CHICKEN LIVERS:
- Bring 1-2 cups of water to a rapid simmer in a small saucepan. Remove the pan from the heat and add the chicken livers. Set aside to poach (it will only take about 5-6 minutes).
- Remove the livers from the water. Reserve some of the poaching liquid in case you need it later. Roughly chop the livers. Set aside.
BROWN THE MEAT:
- Place a large skillet over medium high heat and add the butter to melt. Stir in the ground beef and pork and cook, breaking the meat apart with a wooden spoon. Cook until the meat is browned through and the pork and beef are separated into small grains.
- Add the onions, celery, green and red bell pepper, kosher salt, black pepper, Creole seasoning and minced garlic. Stir and simmer for about 8-10 minutes until the vegetables are softened and flavors are well combined.
- Add the oysters and their liquid to the meat mixture and use the edge of the spoon to break the oysters into small, almost indecipherable pieces. Cook for 5-6 minutes until the oysters are well combined.
- If the mixture starts to look dry, you can add a few tablespoons of the reserved poaching liquid, but it shouldn't be wet or sopping.
- Add the rice, diced green onions and parsley to the meat mixture and gently fold it together until evenly combined. Stir in the pecans.
TO STUFF A TURKEY WITH RICE DRESSING:
- You can use the rice dressing to stuff several chickens or a turkey. If you're making the rice dressing ahead of time, bring it to room temperature before stuffing a turkey.
SERVE DIRECTLY FROM THE PAN:
- Transfer the rice dressing to a large serving bowl and sprinkle with additional parsley and diced green onions. Serve as a side dish.
TO SERVE AS A CASSEROLE:
- To serve as a casserole, spray a 2 quart casserole dish with vegetable spray and fill it with the rice dressing. Dot the casserole with about 1 tablespoon of butter and cover the dish with foil. Bake for 20 minutes at 350° to heat through, then remove the foil and bake for an additional 8-10 minutes until the top is lightly browned and crusted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 359mg | 15% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 16mg | 18% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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