Rice dressing louisiana

Indulge in the rich flavors of a Cajun classic with this Old-Fashioned Dirty Rice recipe. Discover authentic Louisiana cuisine with one-pot cooking.

Rice dressing is a traditional Cajun rice dish that begins with a roux and the Cajun trinity of onion, bell pepper, and celery. It is then simmered with ground meats to make a stock before mixing with cooked white rice.

Rice dressing is a traditional Cajun rice dish that begins with a roux and the Cajun trinity of onion, bell pepper, and celery. It is then simmered with ground meats to make a stock before mixing with cooked white rice.

How to make Dirty Cajun Rice Dressing. Our traditional recipe is the perfect side dish at a Louisiana-themed dinner party or Soul Food feast.

Louisiana Dirty Rice - Lauren from Scratch

This simple recipe for southern style "Dirty Rice" is made with ground beef and/or pork, fluffy rice, and cajun spices. Sometimes referred to rice dressing. Although traditional dirty rice is made with organ meats, this dish is what most think of when trying to recreate what they had at a southern eatery.

Rice dressing is a traditional Cajun rice dish that begins with a roux and the Cajun trinity of onion, bell pepper, and celery. It is then simmered with ground meats to make a stock before mixing with cooked white rice.

Rice dressing is a traditional Cajun rice dish that begins with a roux and the Cajun trinity of onion, bell pepper, and celery. It is then simmered with ground meats to make a stock before mixing with cooked white rice.

Easy Louisiana Dirty Rice - Bursting with flavor and hearty ingredients, this yummy Cajun dish is both comforting and filling.

My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me…