Cajunville Holiday Rice Dressing

Cajun French: le farre (lu far) – rice dressing

Need a dish for a joyous occasion? We have the perfect recipe – Cajunville Holiday Rice Dressing. The recipe is based on John’s Mom’s rice dressing recipe with a kick. We add cranberries and pecans. 

Mais C’est Bon!

Enjoy!!

Ingredients:
⅔ cup chopped pecans
2 Tbl butter
¾ cup dried cranberries
2 Tbl brandy, fresh orange juice or water
1 cup par boiled rice, raw
2 cups chicken broth
1# ground beef
1# ground pork
2 Tbl flour
½ cup diced andouille (1.25 oz)
1 ½ cups chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
2 lg cloves chopped garlic
½ cup chopped green onions
Cajunville seasoning
Salt
Cayenne
Oil

Equipment:
Cutting board
Knife for chopping
Measuring cups
Measuring spoons
Cooking spoon
Whisk
Strainer
Large spoon
Mise en place bowls
Clean bowl for cooked meat
3 qt pot for cooking rice
Sm Dutch oven
Tasting spoon
Serving plates and utensils

Mise en Place:
⅔ cup chopped pecans
¾ cup dried cranberries
2 Tbl brandy, fresh orange juice or water
1 cup par boiled rice, raw
2 cups chicken broth
2 Tbl flour
½ cup diced andouille (1.25 oz)
1 ½ cups chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
2 lg cloves chopped garlic
½ cup chopped green onions

Directions:

Pour 2 Tbl brandy over cranberries
Stir to coat cranberries
Set aside

Heat 2 Tbl butter in rice pot
Add pecans
Roast
Remove to bowl/plate
Do not clean rice pot

To rice pot add:
2 cups chicken broth
Cranberries
Bring to boil
Add: 1 tsp Cajunville seasoning
1 cup par boiled rice, raw
Stir
Bring back to boil
Turn to simmer
Cook 15 min
Turn off heat (rice will have liquid)
Steam 10 min (liquid will be absorbed)

Heat dutch oven to hight-med high
Add:
1 Tbl olive oil
1# ground beef
1# ground pork
1 Tbl Cajunville seasoning
1 tsp salt
⅛ – ½ tsp cayenne (start with ⅛ tsp; we use ½ tsp)
After meat is cooked drain oil
Place meat in bowl

To pot add
2 Tbl flour
2 Tbl olive oil
Make a light brown roux stirring constantly

To roux add:
½ cup diced andouille (1.25 oz)
1 ½ cups chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
2 lg cloves chopped garlic
Stir to coat with roux
Cook until soft
Add liquid if necessary (about 1-2 Tbl at a time, you don’t want it soupy)
When vegetable mixture is cooked
Add meat mixture back
Combine well
Taste for seasoning and adjust

To the rice add pecans
Mix well
Add rice to meat mixture
Turn off heat
Add:
¼ cup chopped green onions
Mix well

Plate and garnish with remaining green onions