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Creole Rice Dressing

1 rating

· 8 servings

In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving. The dish, though called dressing, isn’t offered in place of mandatory dishes like cornbread dressing; you’ll want to serve both. It's an excellent side dish to add to your annual menu.

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Ingredients

• 1½ cups long-grain white rice

• 2 Tbsp. extra-virgin olive oil, divided

• 1¾ lb. ground pork

• 4 tsp. Creole seasoning (preferably Tony Chachere’s Original), divided

• 1 large onion, finely chopped

• 1 large green bell pepper, ribs and seeds removed, finely chopped

• 4 celery stalks, thinly sliced

• 6 garlic cloves, finely chopped

• 1 Tbsp. plus 1 tsp. Worcestershire sauce

• 1 Tbsp. (or more) hot sauce

• 1 tsp. freshly ground pepper

• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

• 1 bunch scallions, dark green parts only, thinly sliced

• ¼ cup finely chopped parsley

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