This is a rice and sausage stuffing that is always a hit. No one ever tires of eating this as leftovers - it doesn't even need any turkey to go with it to make a nice snack or meal. But stuff a turkey with it, and you have an excellent alternative to traditional bread stuffings. The recipe shown here is the huge Thanksgiving-day-with-tons-of-leftovers version. You can obviously cut it down proportionately for smaller meals. The original recipe, as I received it, called for addition of a couple of cans of shucked oysters, something not to my taste, but you can add this if you wish.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the chicken broth, rice, celery, and 1 cup of chopped onion into a large pot. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.

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  • Meanwhile, place the remaining 1/2 cup of onion into a large skillet along with the garlic, pork sausage, and ground beef. Cook and stir over medium-high heat until the meat is brown and crumbly; pour off excess grease, then stir the meat into the cooked rice along with the thyme, parsley, and oregano. Stir well.

Nutrition Facts

445 calories; protein 13.8g 28% DV; carbohydrates 76g 25% DV; fat 8.3g 13% DV; cholesterol 27.2mg 9% DV; sodium 228.4mg 9% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2009
This was great! I used instant rice because I'm terrible at "real" rice and it still came out VERY tasty!!! Instead of bulk sausage I used link sausage (smoked keilbasa type) diced fine and used it to stuff a roasted chicken. Soooo awesome. I'll use the leftovers by itself for lunch tomorrow. I will make this again going to try it as a base for red beans and rice! Read More
(12)

Most helpful critical review

Rating: 2 stars
01/06/2019
Came out very bland. I will try it again and bump up the spices. Not sure why it's called "Cajun" - being from Southeast TX/Louisiana - this is nothing like Cajun. Will also add some Creole seasoning next time. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/07/2009
This was great! I used instant rice because I'm terrible at "real" rice and it still came out VERY tasty!!! Instead of bulk sausage I used link sausage (smoked keilbasa type) diced fine and used it to stuff a roasted chicken. Soooo awesome. I'll use the leftovers by itself for lunch tomorrow. I will make this again going to try it as a base for red beans and rice! Read More
(12)
Rating: 5 stars
10/21/2015
This was great! I did add the spices to the chicken broth and it taste great! Read More
(2)
Rating: 4 stars
05/28/2016
This turned out pretty good but WAY too much rice. I made as written but next time I will cut the rice back by two cups and leave all other measurements the same. I really enjoyed the sausage/beef combo and this is one I will make again. I sprinkled some Old Bay on the leftovers and that worked nicely too. Read More
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Rating: 2 stars
01/06/2019
Came out very bland. I will try it again and bump up the spices. Not sure why it's called "Cajun" - being from Southeast TX/Louisiana - this is nothing like Cajun. Will also add some Creole seasoning next time. Read More
Rating: 5 stars
09/17/2019
Awesome recipe and a BIG hit with my Louisiana husband! Only MINOR adjustments I made were that I used a couple tablespoons of butter to cook the onion and bell pepper in a skillet & I made the rice in a rice cooker. Other than that followed the recipe as is. Thanks for sharing! Read More
Rating: 5 stars
12/25/2016
We made this and it was absolutely wonderful as an addition to our Christmas Dinner. My husband is from Louisiana and has made a similar dish for years. The only thing we did differently was tripled the onions and celery pork and beef. Read More
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Rating: 5 stars
02/01/2016
Great dressing! I served it beneath blackened salmon & it was a hit with my family. I did make some alterations however. I used 1/2 the amount of rice & chicken broth & added garlic powder onion powder sea salt & Tony Chachere's creole seasoning to add some zest. Very tasty! Next time I will actually use it as stuffing for a turkey. Read More