This is probably the easiest rice dressing I have ever made. Mainly because once you cook the ground meats, you just dump everything in the pan and bake it. The flavor was also amazing. Use Louisiana crawfish tails if you can, because the imported ones are rubbery, yuck! I used the this rice dressing to stuff a roasted chicken but it is also amazing as a stand-alone dish! Check out the Instagram reel here! If you’re interested in how I made the roasted chicken, I have posted that recipe here! Enjoy!
1 lb of lean ground beef
1 lb of Jimmy Dean Sausage
1 or 2 lbs of Louisiana Crawfish (I used 2lbs because I was stuffing this in a chicken)
1 red bell pepper, chopped finely
1 green bell pepper, chopped finely
1 large yellow onion, chopped finely
3 stalks of celery, chopped finely
1 10 oz can of Cream of Mushroom soup
1 10oz can of Cream of Celery soup
1 10z can of Cream of Onion soup
Slap Ya Mama Creole Seasoning, to taste
Onion Powder, to taste
Granulated Powder, to taste
Black Pepper, to taste
Badia Complete Seasoning, to taste
1 tbs of liquid Zatarain’s Crab Boil
Smoked Paprika, to taste
1 cup of uncooked, extra-long grain rice.
1 tbs of olive oil
Parsley, to garnish
11. Bake, covered for one hour and 15 minutes. Check for any uncooked rice. If not cooked, stir and bake 10 more minutes.