G-Mom's Party Rice

Debbie W


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.


★★★★★ 1 vote

30 Min
2 Hr


  • 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
  • 2 tsp
  • 1 can(s)
    chicken broth
  • 2 c
    rice steamed. 2 cups before steaming

How to Make G-Mom's Party Rice


  1. I 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.
  2. This 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.
  3. Add 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.
  4. Keep 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
  5. When 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.
  6. This meat is very strong and sweet. Take half the mixture and freeze for future use or use more rice.
  7. Fold in steamed rice.

Printable Recipe Card

About G-Mom's Party Rice

Course/Dish: Rice Sides

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