Pecan rice dressing is found on most holiday tables in South Louisiana.
It incorporates the best ingredients of Bayou Country including
seafood, meat and nuts. This recipe has been a tradition in our
family for more than 150 years.
- 6 chicken livers
- 1 pound ground beef
- 1 pound ground pork
- ¼ pound butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green bell peppers
- ¼ cup diced red bell peppers
- 2 tbsps minced garlic
- 1 pint select oysters in liquid
- 6 cups cooked white rice, hot
- ½ cup sliced green onions
- ½ cup chopped parsley
- ½ cup chopped pecans
- salt and cracked black pepper to taste
In a small sauté pan, poach chicken livers in lightly salted
water. Remove and set aside to cool. Once cool, chop and set aside.
Retain poaching liquid. In a large, heavy-bottomed sauté
pan, melt butter over medium-high heat. Add ground beef and pork
and sauté until golden brown and grains of meat are totally
separated, approximately 30 minutes. Add chopped chicken livers,
onion, celery, bell peppers and garlic. Continue to sauté
an additional 30 minutes or until vegetables are totally cooked.
You may need to add the poaching liquid from the livers to keep
the mixture moist during cooking. Add oysters and oyster liquid
and continue to cook until oysters have almost cooked away. As the
oysters cook, chop into the meat mixture with the edge of a cooking
spoon. Season the mixture to taste using salt and pepper. Add hot,
cooked rice, stir well into the mixture and garnish using green
onions, parsley and pecans. Adjust seasonings if necessary using
salt and pepper. Serve as a rice casserole or use this recipe to
stuff a turkey or duck.