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Cajun Rice Dressing is a dish always served during our Thanksgiving meal. It's tradition and expected. Perfectly moist and full of deep flavors from the different meat combinations.
As mentioned, it is a popular dressing recipe for southerners at Thanksgiving. This recipe is a vintage one handed down through the generations.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More holiday recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Cajun Rice Dressing
- 💬 Comments
What makes this recipe so yummy
- We don't skip any of the ingredients that the old timers used. Those gizzards and livers are a central component of a rice dressing and give it its perfectly moist texture.
- Using those ingredients give it so much flavor very little seasoning is needed, just a little salt and pepper.
- It's one of the best side dishes at Thanksgiving. In South Louisiana we decide from 3 different dressings: Cornbread dressing, Oyster Dressing or a Rice Dressing like this one.
Groceries you'll need: Ingredients
- Yellow Onions
- Green Bell Pepper
- Celery
- Garlic
- Fresh Parsley
- Green Onions
- Chicken Livers
- Chicken Gizzards
- Turkey Wings
- Breakfast Sausage
- Cooked White Rice
- Kosher Salt and Black Pepper
- Water
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add your holy trinity of chopped onions, bell peppers and celery to a large pot, along with the gizzards, livers and turkey wings.
- Step 2: Add enough water to cover the ingredients. Bring to a boil, then cover and simmer on a low heat or medium heat depending on your stove, for one hour.
- Step 3: Turn off the heat and allow to cool for 20 minutes before handling the meat.
- Step 4: Remove the turkey wings from the broth (save the broth you'll be using it later). Strip the meat from the wings and discard the bones.
- Step 5: Using a slotted spoon remove the rest of the meat from the pot. You'll have to skim through the chopped vegetables and stuff to find the meaty parts. Set aside.
- Step 6: To another heavy bottomed pot (I like to use my Dutch Oven for this) add the remaining onions, bell pepper and celery along with the breakfast sausage.
- Step 7: Cook over medium-high heat until no pink remains and the onions are soft. Add chopped garlic, parsley, green onions, cooked rice and ground meat mixture. Stir to combine then do a taste test. Add salt and pepper according to your taste.
- Step 8: Pour the Cajun rice dressing mixture into a well greased 13x9" casserole dish. Level out with the back of a spoon.
- Step 9: Pour 3 cups of the reserved broth evenly over the top of the dressing. It should almost come over the top of the dressing (but not quite).
- Step 10: Bake in the oven, preheated to 400°F for 35 minutes. Remove and allow to rest for 10 minutes before serving.
Hint: You could save the remaining broth (after straining the remnants out) in the refrigerator for up to 1 week and use any time a recipe calls for chicken broth.
Recipe variations and substitute ideas
- Turkey Thigh- instead of wings.
- Cream of Mushroom Soup - if you're not a fan of the organ meat I've heard some people substitute with cream of mushroom.
- Worcestershire Sauce - to add a little umami, you shouldn't due to the liver etc.
- Hot Sauce - if you like a little kick add a little hot sauce, or maybe offer it when serving.
- Creole Spices - you could add some Creole Seasoning if you feel it needs a little something more.
- Ground Beef - use 1 lb of ground beef instead of the breakfast sausage but then you'll need to add extra seasoning.
- Ground Pork - use a pound ground pork instead of breakfast sausage, but then you really will need more seasoning. Especially sage etc, which is traditionally in breakfast sausage and you'll miss it in a rice dressing.
- Chili Powder - If you want that little extra.
- Beef Stock - if you decided against the organ meat and now need some stock.
- Bay Leaves - add to the broth when cooking.
- Cayenne Pepper - add a teaspoon cayenne pepper for heat.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use my Dutch oven for most things. This rice dressing recipe is no exception.
I also love my cast iron enamel casserole dish. I use it for most things needing a casserole dish, it keeps the heat nice and even all around the pot. It also holds the heat after taking out of the oven nicely too.
I have some affiliate links in the below recipe card for more info.
How to store leftovers
After allowing to cool completely cover the dish with foil and store in the refrigerator for up to 4 days.
Mel's kitchen notes
Due to the nature of breakfast sausage, having a lot of spice, like sage, there's not much need for any more seasoning. I add about 2 teaspoons of salt and 1 teaspoon of pepper at the end but that's it.
Frequently asked questions: FAQs
This depends on who you talk to. It's a subject that can have Cajuns having some fighting talk. I think it's pretty much the same thing, everyone's recipes are different. Depending on their tastes and whether you call it Cajun dirty rice vs rice dressing - it's all good on a plate with some sliced turkey!
If you’ve tried this Cajun Rice Dressing Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Cajun Rice Dressing
Ingredients
Broth
- 2 Ribs Celery roughly chopped
- 1 Each Yellow Onions roughly chopped
- 1 Each Green Bell Peppers roughly chopped
- 1 Pound Chicken Livers
- 4 Each Turkey Wings skin removed
- 1 Pound Chicken Gizzards cleaned
Dressing
- 2 Ribs Celery diced
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 1 Pound Breakfast Sausage ground
- 5 Cloves Garlic minced
- ½ Cup Green Onions chopped
- 3 Cups Cooked Long Grain Rice
- ⅓ Cup Fresh Parsley
- Salt and Pepper To Taste
Instructions
- Clean the gizzards by removing the tough membrane on the back.1 Pound Chicken Gizzards
- Add to a large heavy bottomed pot along with the onion, bell pepper, celery, drained chicken livers and the turkey wings (skin removed).2 Ribs Celery, 1 Each Yellow Onions, 1 Each Green Bell Peppers, 1 Pound Chicken Livers, 4 Each Turkey Wings
- Add water, enough to cover all the ingredients. Cover and bring to a boil.
- Turn down the heat and simmer for 1 hour. Turn off the heat and allow to cool for 20 minutes.
- Remove the turkey wings and pull the meat off. Discard the bones.
- Go through the pot with a slotted spoon picking out the meat (livers, gizzards, broke off turkey pieces etc.
- Do not discard the broth, you'll be using that in a while.
- Using a food processor grind the meat and set aside.
- Turn on your oven to 400°F.
- In another heavy bottomed pot add the remaining chopped onion, bell pepper and celery along with the breakfast sausage meat. Cook until no pink remains. Add the garlic, chopped parsley, green onions, ground meats and cooked rice. Stir to combine. Give a taste test and add salt and pepper according to your taste.2 Ribs Celery, 1 Each Yellow Onion, 1 Each Green Bell Pepper, 1 Pound Breakfast Sausage, 5 Cloves Garlic, ½ Cup Green Onions, 3 Cups Cooked Long Grain Rice, ⅓ Cup Fresh Parsley, Salt and Pepper To Taste
- Pour the dressing mixture into a well greased 13x9 casserole dish. Spread out evenly.
- Carefully pour the 3 cups of reserved broth over the rice dressing mixture. It should almost come up to the top of the dressing.
- Cook in the oven for 35 minutes.
- Remove and allow to cool slightly before serving.
Nutrition
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