Cajun Rice Dressing

• 1/4 cup beef tallow or pork lard

• 1/2 cup all-purpose flour

• 1 large chopped onion

• 3 chopped celery stalks

• 1 large chopped bell pepper

• 5 cloves garlic, crushed

• 1 pound of ground beef

• 1 pound ground pork

• 2 cups beef broth

• 1 cup water

• 1/2 tablespoon salt

• Cayenne pepper, Tony Chachere’s, or Slap Ya Mama to taste (at least 1 tablespoon)

• 3 cups cooked white rice

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Make a roux first by heating the tallow or lard over medium heat in a large Dutch oven until hot and stir in the flour. 

Brown the roux until it is a dark caramel color, being careful not to burn. Get ready for an arm workout. Make sure you stir constantly! 

Stir the chopped vegetables into the roux and cook until the onions are soft.

Remove vegetables and roux from the pot and into a bowl to set aside.

Brown the ground meats in the pot.

Drain fat from beef and pork and return to the large pot.

Add the roux and vegetable mixture to the browned meat and stir in the beef broth.

Pour in a cup of water and stir in salt and spices, then close the lid and let it simmer for a minimum of 30 minutes, stirring occasionally. 

Add the 3 cups of cooked rice, mix well, and serve warm. You can let this sit on simmer for a couple of hours if you have time. The longer you let it cook, the more the flavor comes out.