Recipe - Cajun Rice Dressing

Giblets from 1 turkey or 3
hens
One half pound Freshly ground pork
1 One half cup Chopped onion
1 One half cup Chopped celery
1 lg Bell pepper; chopped
3 Cloves (large) garlic;
chopped
4 cup Cooked white rice
One half cup Green onion tops
One half cup Chopped parsley
Salt; pepper and red pepper
to taste
A little red pepper in the
pod if you have it

Boil giblets until tender in salted water. Grind giblets and replace in
broth. Saut‚ onion, garlic, celery and bell pepper in a little bacon
drippings in large, heavy pot. When limp, add 1 cup hot water and cook
slnwly until vegetables are tender. Add pork and cook until almost "fried"
but not brown. Add ground giblet and broth and simmer down until mushy. Add
rice. Since other ingredients differ from time to time, do not add all rice
at once but try two cups or more until right consistency is reached. Taste
for seasoning. Add uncooked green onion tops and parsley. Turn off heat and
cover tightly. Heat thoroughly just before serving.

The secret to this dressing is to keep all ingredients moist at all
stages of the cooking never let anything reach a "dry" or "fried" stage Be
sure to make enough for the next dayit's even better heated over!

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.