Pecan Rice Dressing

Published: Dec. 30, 2021 at 6:24 PM CST
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BATON ROUGE, La. (WAFB) - Pecan rice dressing is found on most holiday tables in South Louisiana. It incorporates the best ingredients of Bayou Country including seafood, meat, and nuts. This recipe has been a tradition for more than 150 years.

Prep Time: 1 Hour

Yields: 8–10 Servings


½ cup chopped pecans

6 cups steamed white rice

6 chicken livers

1 pound ground beef

1 pound ground pork

¼ pound butter

1 cup diced onions

1 cup diced celery

1 cup diced green bell peppers

¼ cup diced red bell peppers

2 tbsps minced garlic

1 pint select oysters in liquid

½ cup sliced green onions

½ cup chopped parsley

salt and cracked black pepper to taste


In a small sauté pan, poach chicken livers in lightly-salted water. Allow to cool, chop and reserve poaching liquid. In a large, heavy-bottomed sauté pan, melt butter over medium-high heat. Sauté ground beef and pork 30 minutes or until golden brown and grains of meat are totally separated. Stir in chopped chicken livers, onions, celery, bell peppers and garlic. Continue to sauté 30 minutes or until vegetables are cooked. If necessary, add reserved poaching liquid to moisten mixture. Stir in oysters and oyster liquid. As oysters cook, chop them into meat mixture with edge of cooking spoon until they are almost cooked away. Season with salt and pepper. Stir in rice. Garnish with green onions, parsley and pecans. Adjust seasonings if necessary. Serve as a rice casserole or use as a stuffing for turkey or duck.

Perfectly Steamed White Rice

Rice is second in importance only to the roux in Cajun and Creole cooking. In South Louisiana, we begin the day with rice for breakfast. Riz jaune or yellow rice, two eggs cracked over fried rice and season with boudin blanc, is considered a mainstay in many homes. Throughout the day, rice continues to find its place on the table. You will find rice everywhere, served with gumbo, etouffee, sauce piquante, crawfish bisque, and of course, our famous red beans. Even in dessert, we incorporate rice. One of the finest desserts in Cajun country is rice pudding, cooked rice blended into vanilla custard and served warm. Rice is a natural for the hard-working Cajun, who can look over a rice field and calculate how many gallons of seafood gumbo it will take to cover it. From time to time, we in bayou country may eat potatoes, pasta or grits, but nothing will ever take the place of rice in Cajun cuisine.

Prep Time: 30 Minutes

Yield: 2 Cups


1 cup Louisiana long grain rice

1½ cups water

1 tsp salt

1 tbsp butter


Wash rice a minimum of two times in clear cold water and drain well. In a heavy-bottomed saucepot, combine all ingredients and stir well. Over medium-high heat, bring the mixture to a rolling boil then reduce to lowest setting. Cover and cook 30 minutes.

NOTE: Do not remove cover during the 30 minutes cooking time. Remove from heat and allow to sit 10–15 minutes prior to serving.

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