Female Speaker: Hi and welcome to 'Cajun Cooking TV' tonight. We've got lots of pots going here, we are making a Cajun Rice Dressing. So let's get going on as we've lots of thing to do here. I've already got some water boiling here, this is 6 cups of water. I've got three of long grain white Rice and I've poured in a little bit of salt and 1 table of spoon of butter.

We're going to start this cooking. All we're going to do stir that up, really easy cover it, I am going to turn the stove down two number three and we're going to let that set for 20 minutes while we move on to other stuff. Here for the Cajun Rice Dressing, thanks-giving is coming and we've got 1 pound of Ground Pork, we've about one pound of Ground Round and we've two links of spicy Andouille sausage. You can use whatever sausage is available in your area but we're going to use this tonight and we've one stick of butter here melting, you need a heavy bottom pot, kind of deep skillets, so that we can fry up all this meat.

While my butter is melting, I'm going to go ahead and take the fresh sausage here in there Pork casing right now and I actually want to take it out of this. So, I'm just going to open it here at one end and start squeezing it out and this comes right out. So I'm going to put in this plate. That looks spicy and it looks so good.

Okay we're just going to go ahead and throw this in, we're going to put all the meat in our melted butter here and start cooking all these meat.

Now one of my favorite gadgets is a flat wooden spoon and when you're making a Meat sauce or spaghetti or like we're doing here today, its easy to chop into in your meat and get it small pieces. So, this may take us a little bit. We're going to get this all cooked up and make it into really pieces, fine pieces and we will be back in a second.

It is about 10 minutes I've got all the meat cooked, no pink and chopped really well. I just kept doing like this to get it chopped really well. You want to be like taco meat. I have got 4 cups Cajun Trinity here with just celery, onion and bell Pepper. I am going to toss that in right now, we're going to mix this all up.

I've got 2 table spoons of minced garlic and I'm going mix that in also. We're getting a full pot here and we're going to let this cook down for about 30 minutes that we want all these vegetables kind of disappeared. So we'll be back in 30 minutes.

It is been about 30 minutes, we're ready to put the rice dressing together. We've some really good smell in the house, I have this big pot of cooked rice here and look at this meat, it is all broken down in to very small pieces, you can barely see the onion, bell pepper, celery and we've a big bowl here that we use for mixing stuff. Pour this all in here. As I was cooking it got a little bit dry, so I added little of Chicken Stock, so it wasn't get dried out and start sticking.

Next I'm going to add about two thirds of this rice, set that down. We want a good ratio of rice and meat here.

We've probably got about 4 cups of the rice in here, that's looking pretty good, let me get it mixed up good Now what you're going to do, you can either put this, this is a lot but you can put this inside of turkey, you can stuff corners hand with this, you can put it in a chicken and roast or bake your chicken, we're just going to put it in a baking pan, because this is a lot for a Thanks giving day and I am going to garnish and top it in just a second

What do you think about this Mike, it is a good mixture of rice and meat?

Now, I've looked at a lot of recipes, talked to my mom, to see what she does with Rice dressing and a lot of recipes will call for chicken livers and chicken giblets but I'm sorry but we could not do that. So, we chose just to do the Pork, the ground beef and the Andouille sausage, I think this to about to do it.

Now we didn't season the meat while we were cooking it, you know we would normally put Tonino at that time but we weren't more sure how hot that Andouille sausage was. So at this point, you might want season to taste with salt and pepper, or some Tonino but it is really just to perfect just how it is.

So, we're going to spoon this into a pan here and I have sprayed Canola oil in the bottom. Now if you are near ready to serve on Thanks-giving day and this is still hot that's great but if you're making this ahead of time, you may want to add a little more stock because you're going to be in, probably going to heat this in the oven, so you don't want it to get dried out. Right now its just perfect. I've got some chopped green onions here, I've got some Pecans. You can put parsley on here, just anything to make a pretty garnish. Some people even put bread crumbs. I've seen that before when I've eaten it on Thanks-giving at people's houses. So, we're going to sprinkle some color chopped green Onions and then I've got some local chilled Pecans here, these are from New Roads. We're just going to sprinkle those lightly on the top.

And Voila folks! Just in a matter of time we made a Cajun Rice Dressing. Its taste wonderful and I can't wait to eat it. Thank you for joining us tonight on 'Cajun Cooking TV' we showed you how to make an easy Cajun rice dressing, so we hope you'll try for more recipes these check out our website, its 'Cajun Cooking TV.com'. Bye-Bye!