I had never tasted much Cajun food before I met my boyfriend. His family has deep cajun roots, so when I first went over to his family's house for dinner- I tasted spice and rice like I never had before. This is a classic cajun family recipe, past down through the generations. Its simple, delicious, and one that is a must-have at our Thanksgiving table each year. Here is the recipe, and a few pictures to guide you along the way. My cutting board of choice when I cook this recipe is our 24 x 18 x 1.5 Rectangle Edge Grain with hand grips and juice canal (flipped over because there is not enough juice for the canal in this recipe). Its spacious enough to wash and chop all of the vegetables in one place, without making a mess of my counter tops. See it here in the Teakhaus shop.
1 1/2 lb Ground Lean Pork
2 Cups Raw Rice
2 Cups Cream of Mushroom Soap (here is a recipe)
2 Cups French Onion Soup (here is a recipe)
2 Cups Chopped Green Onion Tops
1 Cup Chopped Celery
2 Cups Chopped Parsley
1 Cup Chopped Onion
1 Large Bell Pepper Chopped
1 Stick Butter
Salt & Pepper to spice
Chop up and saute onion tops, celery, parsley onions, bell pepper in butter until tender. Mix raw ground pork, raw rice, onion soup, mushroom soup together in a large bowl. Combine rice mixture with vegetables, add a dash of salt and pepper, and mix thoroughly. Pour mixture into baking dish and cover tightly with foil. Bake at 325 degrees for 2 hours (check at 1.5 hours to make sure rice is cooked). Enjoy!
Posted on November 17, 2015