Cajun Rice Dressing
You never know where you’ll find your new Thanksgiving favorite.
Why This Recipe Works
We first encountered cajun rice dressing—an intensely flavorful side dish of rice and ground meat—at the Cochon de Lait Festival in Mansura, Louisiana. As with the version we devoured in Mansura, we began our dressing by sautéing the holy trinity of Cajun and Creole cooking (onions, celery, and green peppers) along with some butter and bacon until the vegetables had softened. To that we added a pound of ground pork and half a pound of chopped chicken livers (just enough for a restrained savory boost), plus some garlic, scallions, and thyme. After browning this mix for a flavorful fond, we deglazed the pot with 3 cups of chicken broth and stirred in 6 cups of cooked rice. This Louisiana specialty is at home at small, homey dinners and big gatherings alike—at any time of the year.