Cajun rice dressing, or dirty rice, is a rice based mixture often served during the holidays. A roux is what sets the two apart in my recipe box. Read on to see how to make this a Cajun Farre dressing for sandwiches!
Cajun Rice Dressing
This Cajun Farre Rice Dressing is essentially a dirty rice recipe, sometimes called Dirty Rice Jambalaya, that's been jazzed up a bit with a small roux for the holidays, beef stock added and baked, resulting in a more moist dish than dirty rice. It often makes an appearance both stuffed into some kind of bird or beef, or just simply as a side dish.
I most often make this with chicken livers, or I use all of the giblets. So long as I grind them up, The Cajun, who wouldn't touch liver for the life of him, gobbles it up. Hey, don't judge! All I can say is it works, because not only does he eat it, but he always goes back for more.
One thing I've learned about my husband is that he often has nothing but a mental aversion to certain things when he knows what they are, but will often try something not knowing what is in it, only to love it! Course if you are totally opposed yourself, you could certainly substitute in a few links of raw sausage, like fresh, un-smoked andouille, or boudin instead, though any raw sausage will do.
I sometimes use a full tablespoon of Zatarain's Big & Zesty bigger flake Creole seasoning, instead of my usual Slap Ya Mama, but use whatever is your own favorite. I wrote the recipe for a more traditional finer ground Cajun seasoning since that's more widely available, but just remember as always with spicy seasonings, add a little first, then taste and adjust. If you use a spicy raw sausage, absolutely taste before adding any Cajun/Creole seasoning, or you may risk over seasoning it.
Canned mushroom steak sauce, like Giorgio Dawn Fresh brand, is an excellent compliment for rice dressing, although it's gotten a little hard to find here lately.
No worries. Cream of mushroom soup with a splash of Kitchen Bouquet and/or a teaspoon of Better Than Bouillon beef base is a perfectly acceptable substitute if you can't find it.
This rice dressing is known here in the Deep South as a Cajun Farre dressing and when sweet potatoes are added, a Sweet Farre Dressing. Well, farre, a name that evolved from a mispronunciation of the French word farce, meaning forcemeat or dressing, had its beginnings in the Cajun and German River Road communities, just west of New Orleans.
Make this dressing, but leave out the rice and let it simmer on the stovetop a bit,, then pile that up on a pistolette or po'boy bread, add a little yellow mustard, and you've got yourself a mighty fine Cajun Farre loose meat sandwich. Delish!
For more of my rice dressing and jambalaya recipes, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
One thing I've learned about my husband is that he often has nothing but a mental aversion to certain things when he knows what they are, but will often try something not knowing what is in it, only to love it! Course if you are totally opposed yourself, you could certainly substitute in a few links of raw sausage, like fresh, un-smoked andouille, or boudin instead, though any raw sausage will do.
I sometimes use a full tablespoon of Zatarain's Big & Zesty bigger flake Creole seasoning, instead of my usual Slap Ya Mama, but use whatever is your own favorite. I wrote the recipe for a more traditional finer ground Cajun seasoning since that's more widely available, but just remember as always with spicy seasonings, add a little first, then taste and adjust. If you use a spicy raw sausage, absolutely taste before adding any Cajun/Creole seasoning, or you may risk over seasoning it.
Canned mushroom steak sauce, like Giorgio Dawn Fresh brand, is an excellent compliment for rice dressing, although it's gotten a little hard to find here lately.
No worries. Cream of mushroom soup with a splash of Kitchen Bouquet and/or a teaspoon of Better Than Bouillon beef base is a perfectly acceptable substitute if you can't find it.
Make this dressing, but leave out the rice and let it simmer on the stovetop a bit,, then pile that up on a pistolette or po'boy bread, add a little yellow mustard, and you've got yourself a mighty fine Cajun Farre loose meat sandwich. Delish!
For more of my rice dressing and jambalaya recipes, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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