G-Mom's Party Rice

Debbie wright

By
@debbie110772

This was my Grandmothers recipe. This is not a tradition rice dressing from Louisiana. It is sweet and spicey at the same time. Not sure where it originated. The smell of the sherry and seasonings cooking togather always would wake me up on Thanksgiving morning. Funny how certain smells bring back memories.

Rating:
★★★★★ 1 vote
Comments:
Prep:
30 Min
Cook:
2 Hr

Ingredients

1 lb
ground chuck
1 lb
ground pork
3
medium onions chopped
1
bell pepper chopped
3
celery sticks chopped
1 bottle
sherry...750ml, any kind, sounds like alot but you will use it all
1 bottle
worcestershire sauce..you will use most of this
1/2 tsp
cayenne pepper
2 tsp
salt
2 tsp
pepper
1 can(s)
chicken broth
2 c
rice steamed. 2 cups before steaming

Step-By-Step

1I use a well seasons cast iron dutch oven but any non teflon pot will do. You dont want teflon because you want everything to stick and deglaze your pan.
2This will all be done on med to high heat. Start by browning ground meat and ground pork. Salt and pepper. Whenit starts to stick pour a little sherry and worcestershire sauce.
3Add one vegtable at a time allowing everything to cook down until the pot is dry and deglasze the pan . Stirring with a large spatula from the bottom.
4Keep cooking and deglazing the pan..this may take an hour to an hour and a half. When you run out of sherry your meat and veggies should be mushy
5When out of sherry let the meat cook till dry and add half the broth and cayenne pepper. let cook down add the other half. Let cook till almost dry.
6This meat is very strong and sweet. Take half the mixture and freeze for future use or use more rice.
7Fold in steamed rice.

About this Recipe

Course/Dish: Rice Sides