8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound ground beef 80 % lean 20% fat
1 pound Boston butt pork roast
Long grain Jasmine rice
Unsalted butter
Homeade chicken stock
Seasonings
Yellow onion
Celery
Green bell pepper
Red bell pepper
Garlic
Fresh parsley
Fresh thyme
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated onion
Granulated garlic
Cayenne pepper
Smoked paprika
Tools
Food processor
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 3.5 ounces green onions, 2 or 3 ribs celery, half of a green bell pepper, half of a red bell pepper, 3 cloves garlic until minced or press the garlic with a garlic press, 0.8 ounces fresh parsley until minced and 1 teaspoon fresh thyme leaves until minced. Make sure you rinse off your celery, green bell pepper, red bell pepper, fresh parsley and thyme off with cold water before chopping.
Pork roast
Step 2- Cut 1 pound Bostom butt pork roast into medium-sized cubes.
Ground beef
Preheat fire to medium heat.
Step 3- Add 1 pound ground beef into a heated large saucepan and stir. As the ground beef cooks, break it down using a wooden spatula. Let it saute for 5 to 6 minutes stirring occasionally. Add the ground beef into a mesh strainer with a shallow bowl underneath it. Let it cool for 5 to 10 minutes.
Pork roast
Preheat fire to medium heat.
Step 4- In the same large saucepan you just seared your ground beef, add your cut Boston butt pork roast into the heated saucepan and stir. Let saute for 8 minutes stirring occasionally. Once done turn your fire off and let the pork roast cool for 5 to 10 minutes.
Step 5- Add the cooled cooked chopped pork roast into a large food processor. Blend for 30 seconds or until minced.
Cooking the rice
Preheat fire to medium heat.
Step 6- Add 2 and 1/4 cups homemade chicken stock into a medium-sized pot and bring to a boil.
Step 7- Add 2 cups long grain Jasmine rice and stir. Turn your fire down to medium-low heat. Cover your pot with a lid, let simmer for 15 minutes. Do not stir your rice. Once done turn your fire off and let the rice cool for 10 to 15 minutes then you can stir your rice.
Cooking the rice dressing
Preheat fire to medium heat.
Step 8- Add 4 tablespoons unsalted butter, 1 and 1/4 cups chopped yellow onion, 1/2 or 2/3 cup chopped green onion, 2/3 cup chopped celery, 1/3 cup chopped green bell pepper, and 1/3 cup chopped red bell pepper into a heated large pot. Stir all ingredients together. Cover your pot with a lid. Let saute for 10 minutes stirring occasionally.
Step 9- Add cooked ground beef and cooked ground pork. Stir all ingredients together. Let saute for 1 to 2 minutes.
Step 10- Add 1 teaspoon salt, 1/4 teaspoon black pepper, 1 and 1/2 teaspoons Tony Chachere’s creole seasoning, 1 and 1/2 teaspoons chef Paul’s poultry magic, 1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1 teaspoon chopped thyme leaves, 1 tablespoon freshly chopped parsley, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika. Stir all ingredients together. Let saute for 1 to 2 minutes.
Step 11- Add the first half of the cooked rice and stir until combined. Add the second half of the cooked rice and stir until combined. Once done, turn your fire off and let cool for 10 to 15 minutes. After that the rice dressing is ready to be served.
YouTube instructional video
