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Louisiana Rice Dressing


3-4 Cups converted rice (cooked)
1 lb Ground Chuck
1/2 lb link smoked sausage
1 bell pepper diced
1 red pepper diced
1 medium onion diced
4 stacks of clery diced
1 Tlb cooking oil or butter
salt & pepper to taste
1/2 Tsp garlic salt (optional)
Hot sauce to taste (optional)



Crumble ground chuck and cook in cast iron skellet until almost brown. Then add thinly sliced rounds of smoke sasuage. Stir and cook until susage is hot and ground chuck is brown. Drain grease, set aside. Melt butter is saucepan or cast iron skellet. Sautee’ celery and peppers about three minutes, then add onion and sautee’ for another minute or 2 or until all are tender. Remove from heat and set aside. In large boiler or skillet mix everything together adding salt, black pepper, and garlic salt. Cover and let stand for 10 minutes before serving. Add hot sauce if disered.

Makes 10 servings. SHARE With Your Friends:

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