Cajun Rice Dressing is the perfect side to serve this Thanksgiving Holiday. It's made in just under 30 minutes once all ingredients are combined. This recipe requires ingredients that you may already have on hand during this time of year. Although it's simple to make, this savory dish is packed with awesome flavor.
Why this recipe works
Looking for a quick and easy side that pairs beautifully with this Garlic Butter Herb Roasted Turkey Recipe, if so this recipe is for you. If you're not into stuffing or just want to have an alternative to traditional dressing this is a great option. The addition of the Cajun seasoning takes it up a notch by elevating the flavor even more.
What goes into this recipe
Ingredient Notes
- Although this recipe uses ground turkey, ground chicken, pork, or beef, will work too.
- I do not recommend leaving out the chicken gizzards, as they add a bit of texture to the dish.
- This dish can also be made with jasmine or Basmati white rice.
How to make this recipe
- Chop onion, celery, garlic. Set aside. Boil the chicken gizzards until tender. They will turn a dark brown color and should be tender when done. Remove from stove and drain. Then cut them up into small bite-sized pieces when they are warm enough to handle. Set aside.
- Add olive oil or grape-seed oil to the pan. When hot, add the chopped onions, garlic, and celery and saute until onions become translucent, add the ground turkey and cook just until browned. Add all seasoning and chopped gizzards to the pan and mix until combined.
- Rinse uncooked rice and add it to the same pan. Stir until well combined. Pour in the chicken broth.
- Cover with a tight fitting lid. Bring to a gentle boil then lower heat to a simmer. If you need to check during this process, lift the lid quickly and close. Cook until rice is tender.
- When done, remove lid. The ingredients will look separated (as you can see from the last photo in the collage above the meat is on the outer edges of the pan). You will need to stir gently and fluff the rice. Feel free to garnish with the green part of a green onion.
FAQs
Cajun Spatchcock Chicken Recipe, Cajun Oven Roasted Turkey Thighs, Cornish hens, Rosemary Marinated Lamb Loin Chops or Easy Braised Brisket. You can also serve alongside other side dishes Sauteed Green Beans, Instant Pot Pinto Beans, Crispy Oven Roasted Broccolini.
Although you can easily reheat rice dressing in the microwave, sometimes, heating food in the microwave can alter the texture and taste of certain foods. If at all possible, reheat in the oven by following these steps:
1) Tear off foil large enough to wrap the rice dressing.
2) Lightly spray the foil with cooking spray to prevent the rice from sticking to the foil.
3) Add the rice dressing to the lightly sprayed side of the foil and add a 1 to 2 tablespoon of water or chicken broth.
4) Wrap the rice dressing within the foil creating a packet 'so-to-speak'.
5) Place the packet into a 375 degree preheated oven until the rice dressing is warm.
Expert Tips
- Place uncooked rice in a fine mesh strainer and rinse under cool water.
- Do not overcook or undercook rice.
- As soon as the rice comes to a gentle boil, immediately lower it to a simmer (if not the liquid will evaporate too quickly and the rice will be uncooked and the bottom of the pan will scorch.
- If you do not feel comfortable cooking rice on the stove-top, use a rice cooker instead.
- If using a rice cooker, follow the instructions in the recipe card right before adding the rice to the skillet.
- Do not skimp on the poultry seasoning.
- Taste test along the way in case more kosher salt is needed add it.
- Prep ingredients ahead before day of cooking if you'd like.
Related Recipes
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
Thanksgiving Cajun Rice Dressing
Equipment
- Skillet or saute pan, rice cooker, or braiser
Ingredients
Saute Pan, Skillet, or Braiser
- 2 tablespoon olive oil (or grape-seed oil)
- ½ sweet onion (chop ½ of an onion or a whole bulb of shallot)
- 2 cloves fresh garlic (minced)
- 1 stalk celery (chopped)
- 1 cup chicken gizzards (boil until tender then chop)
- ½ lb ground turkey (½lb to 1lb ground meat (ground beef, pork or chicken can be used))
- 1-½ teaspoon poultry seasoning
- 2-½ teaspoon kosher salt (add to taste)
- 1-½ teaspoon Cajun seasoning
- 3 cups uncooked white rice
- 6 cups low sodium chicken broth
Rice Cooker (Use as an alternate)
- 3 cups uncooked white rice (Jasmine, Basmati or any white rice)
- 3 cups low sodium chicken broth (measure using measurements inside of rice cooker)
- 2 teaspoon kosher salt
- 2 teaspoon grape-seed oil (extra virgin olive oil)
Instructions
Saute Pan, Skillet, or Braiser
- Chop onion, celery, and garlic. Set aside. Boil the chicken gizzards until tender. They will turn a dark brown color and should be tender when done. Remove from stove and drain. Then cut them up into small bite-sized pieces when they are warm enough to handle. Set aside.
- Add olive oil to the pan. When hot, add the chopped onions, garlic, and celery and saute until onions become translucent, add the ground turkey and cook just until browned. Add all seasoning and chopped gizzards to the pan and mix until combined.
- Rinse uncooked rice and add it to the same pan. Stir until well combined. Pour in the chicken broth and cover with a tight fitting lid. Bring to a gentle boil then lower heat to a simmer. If you need to check during this process, lift the lid quickly and close. Cook until rice is tender and liquid has evaporated.
- When done, remove lid. The ingredients will look separated (as you can see from the last photo in the collage above the meat is on the outer edges of the pan). You will need to stir gently and fluff the rice. Feel free to garnish with the green part of a green onion.
Rice Cooker Method
- Follow the instructions in the user manual for operating rice cooker. Also, use the measurements for how much rice you want to use according to the user manual.
- Rinse uncooked rice with cool water. Follow steps 1-2 above. Then, place uncooked rice in rice cooker, add liquid and the meat mixture from steps 1-2. Then follow steps in user's manual for working rice cooker.
- Then proceed to step 4 above.
Notes
- Place uncooked rice in a fine mesh strainer and rinse under cool water.
- Do not overcook or undercook rice.
- As soon as the rice comes to a gentle boil, immediately lower it to a simmer (if not the liquid will evaporate too quickly and the rice will be uncooked and the bottom of the pan will scorch.
- If you do not feel comfortable cooking rice on the stove-top, use a rice cooker instead.
- If using a rice cooker, follow the instructions in the recipe card right before adding the rice to the skillet.
- Do not skimp on the poultry seasoning.
- Taste test along the way in case more kosher salt is needed add it.
- Prep ingredients ahead before day of cooking if you'd like.
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