If you have been to Menard’s Restaurant in Erath, Louisiana, you would know that he made one of the best rice dressings around. This recipe smells and taste much like his. Although the restaurant is no longer around, at least you can still enjoy that flavorful rice dressing. In getting this recipe I found that a Cajun cook’s secret to a good rice dressing is using ground pork as the main ingredient in lieu of most of the ground beef.
In a separate pot, cook 1/2 cup of rice per person (I prefer medium grain rice). In a large cast iron pot or large Dutch oven, cook the meat until brown. Allow 1 pound of meat for 2 people. Add the roux, bell pepper and onions and mix well.
Add enough water to form a stewy mixture. Cover the pot and cook over medium heat for one and one-half hours. Stir to prevent sticking. You may need to add more water as the mixture cooks down. Cook for 1/2 hour more uncovered.
Add the parsley and onion tops; then add the rice to the meat mixture to form the dressing. Serve with coleslaw, petit pois peas and a slice of French bread. This is as traditional as a Cajun meal can be.
Editors Note - To shorten cooking time, onion and bell pepper may be sauteed with the roux until softened then combined with the meats. Follow remaining steps
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…