Name: Creole Rice Dressing
Cook time: 40 minutes
Total time: 55 minutes
Yield: 8 servings
Ingredients: 1½ cups long-grain white rice; 2 Tbsp. extra-virgin olive oil, divided; 1¾ lb. ground pork; 4 tsp. Creole seasoning (preferably Tony Chachere’s Original), divided; 1 large onion, finely chopped; 1 large green bell pepper, ribs and seeds removed, finely chopped; 4 celery stalks, thinly sliced; 6 garlic cloves, finely chopped; 1 Tbsp. plus 1 tsp. Worcestershire sauce; 1 Tbsp. (or more) hot sauce; 1 tsp. freshly ground pepper; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 bunch scallions, dark green parts only, thinly sliced; ¼ cup finely chopped parsley

Rice ground pork celery and green onions in a cast iron skillet.

Photo by Travis Rainey, Food Styling by Kaitlin Wayne

Rice is one of the quintessential elements of Louisiana cooking. For many, a meal is incomplete without it, and Thanksgiving dinner is no different. Rice dressing, which combines rice, ground meat, and aromatics, is traditionally served alongside turkey and all of the trimmings. The dish, though called dressing, isn’t offered in place of mandatory dishes like cornbread dressing; you’ll want to serve both. Some Louisianans use “rice dressing” and “dirty rice” interchangeably, but not me. In my book, dirty rice includes gizzards and livers; but rice stuffing does not. In my recipe, Worcestershire sauce adds a savory punch to the ground pork mixture while the Creole trinity of onion, celery, and bell pepper (as well as the Creole seasoning and hot sauce) make this dish distinctively Southern.

Note: This recipe was developed using the go-to Creole seasoning for Louisianans, Tony Chachere’s Original Creole Seasoning. You may use whatever Creole seasoning blend you have on hand, but the amount of salt in blends varies greatly. Lawry’s, for example, is far saltier, while some grocery store brands’ Cajun seasoning and Creole seasoning may have very little salt in comparison. Be sure to taste at the very end and adjust the salt as needed.

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What you’ll need

Tony Chacere’s Original Creole Seasoning
$3 At Amazon
9-Inch Cast-Iron Skillet
$30 At Amazon
Silicone Spatula
$22 At Amazon

Recipe information

Total Time
55 minutes
Yield
8 servings

Ingredients

1½ cups long-grain white rice

2 Tbsp. extra-virgin olive oil, divided

1¾ lb. ground pork

4 tsp. Creole seasoning (preferably Tony Chachere’s Original), divided

1 large onion, finely chopped

1 large green bell pepper, ribs and seeds removed, finely chopped

4 celery stalks, thinly sliced

6 garlic cloves, finely chopped

1 Tbsp. plus 1 tsp. Worcestershire sauce

1 Tbsp. (or more) hot sauce

1 tsp. freshly ground pepper

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

1 bunch scallions, dark green parts only, thinly sliced

¼ cup finely chopped parsley

Preparation

Step 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.)
Step 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.
Step 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.
Step 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.