From "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your DailyInbox newsletter.


  • 1-1/2 pounds sausage or cubed beef
  • 3 tablespoons bacon drippings, if beef is used
  • Salt and pepper for beef
  • 3 tablespoons flour
  • 2 medium onions, chopped
  • 1 bunch green onions, chopped
  • 2 tablespoons parsley, chopped
  • 2 cloves garlic, minced
  • 2 cups rice
  • 2-1/2 cups water
  • 3/4 teaspoon red pepper
  • 2 teaspoons salt


    Brown meat in baon drippings; remove and add flour.  Use a heavy black pot and brown flour to a dark roux.  Add onions, parsley, and garlic.  Cook until soft, then add water and rice, salt and pepper, and browned meat.  When it comes to a boil, lower heat to lowest point and cook for about 1 hour, covered tightly.  When rice is done, remove lid and let cook for a few minutes until rice dries a little.

    SERVES: 6 - 8

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