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Creole Rice Dressing
In Louisiana, Creole rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.
👥 8 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 40 min👤 Vallery Lomas📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
- ●dutch oven
- ●bowl
- ●spatula
- ●wooden spoon
- ●oven
- ●pan
📝 Preparation Steps
1
Rinse 1½ cups long-grain white rice in a fine-mesh sieve until water runs clear. Transfer to a medium saucepan and pour in 2 cups water. Bring to a boil, then reduce heat to low and cover. Cook until water is absorbed, 16–⏱️ 18 minutes. Remove from heat and let sit, still covered, ⏱️ 10 minutes. Uncover, fluff rice with a fork, and let cool. (Alternatively, you can use a rice cooker, or use 3 cups leftover cooked long-grain white rice.)
½ cups long-grain white rice1
2
Heat 1 Tbsp. extra-virgin olive oil in a large high-sided skillet or Dutch oven over medium-high. Add 1¾ lb. ground pork and 2 tsp. Creole seasoning and cook, breaking up meat into small pieces and stirring occasionally with a wooden spoon or heatproof rubber spatula, until browned, 7–⏱️ 10 minutes. Transfer to a medium bowl with a slotted spoon (it’s okay if there are some brown bits stuck to the bottom). Reserve skillet.
. extra-virgin olive oil, divided2 Tbsp. (or more) hot sauce1 Tbsp¾ lb. ground pork1. Creole seasoning (preferably Tony Chachere’s Original), divided4 tsp
3
Add remaining 1 Tbsp. extra-virgin olive oil to reserved skillet and heat over medium-high. Cook 1 large onion, finely chopped, stirring occasionally, until softened and golden brown, 8–⏱️ 10 minutes. Add 1 large green bell pepper, ribs and seeds, finely chopped, and 4 celery stalks, thinly sliced, and cook, stirring occasionally, until softened and vegetables have taken on a little color, 5–⏱️ 7 minutes. Add 6 garlic cloves, finely chopped, and cook, stirring occasionally, just until fragrant, about ⏱️ 1 minute.
. extra-virgin olive oil, divided2 Tbsp. (or more) hot sauce1 Tbsplarge onion, finely chopped1large green bell pepper, ribs and seeds removed, finely chopped1celery stalks, thinly sliced4
4
Return pork to pan, then add cooled rice, 1 Tbsp. plus 1 tsp. Worcestershire sauce, 1 Tbsp. hot sauce, 1 tsp. freshly ground pepper, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining 2 tsp. Creole seasoning. Cook, stirring, until combined and rice and meat are heated through, about ⏱️ 1 minute. Remove from heat and stir in 1 bunch scallions, dark green parts only, thinly sliced, and ¼ cup finely chopped parsley. Taste dressing; season with more salt and add more hot sauce if needed.
. plus 1 tsp. Worcestershire sauce1 Tbsp. (or more) hot sauce1 Tbsp. freshly ground pepper1 tsp. Creole seasoning (preferably Tony Chachere’s Original), divided4 tspbunch scallions, dark green parts only, thinly sliced1
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