Richard's® Premium Cajun Style Dressing & Stuffing Mix (Made With Pork And Chicken Gizzards) Dishes that are completely made from scratch impress everyone. But making everything from scratch are very time consuming. Taking advantage of some high quality convenience items will produce delicious results, as well as greatly reduce preparation time.
Richard's Cajun dressing mix is what is used for traditional Cajun rice dressing and cornbread dressing. Richard's Cajun dressing mix is a combination of various meats (pork and chicken), along with seasonings that are blended to give a unique flavor.
Liver is one of the predominate flavors of any quality dressing mix & Richards has perfected the proportions of the ingredients. This is one convenience item that is simply a must.
One optional luxury item that can be added to cornbread dressing is oysters. This is a very traditional addition and while it is optional, you are strongly encouraged to try just a little dressing with some oysters.
Taste the Spice of Cajun Life with Richard’s (pronounced Ree-shardz) Cajun Foods. Richard’s is the premier producer and marketer of Cajun Smoked Sausage and Cajun entrees in the United States.
Ingredients: Pork, Chicken gizzards, Water, Onion, Chicken Broth, Bell Peppers, Celery, Roux (Bleached Wheat Flour Enriched [Niacin Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid], Soy Bean Oil), Spices, Spices, Parsley, Kitchen Bouquet (Caramel, Vegetable Base [Water, Carrots, Onions, Celery, Parsnips, Turnips, Salt, Parsley, Spices]), Salt, food Starch (Modified), spices, Garlic Powder, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Caramel Color, Sugar, Spices, Anchovy Puree, Natural Flavor [Contains Soy] And Tamarind), Contains Wheat, Soy, and Fish (Anchovy).
Directions:
CORNBREAD DRESSING
I wanted an easy, anybody could make kind of dressing and this is it. I'll share my mother-in-laws with you for Christmas, it is a little more involved.
Fry down all the meat, add onion, bell pepper, and celery until wilted. Add dry onion soup mix and canned soups. If the mixture is too thick, add a soup can of water. Season with the Tony's until it tastes the way you want it to.
Bake the corn muffin mix according to package directions, set aside to cool. Then crumble it up.
Add the crumbled cornbread to the meat mixture a little at a time, mixing as you go. Sometimes you use it all, and sometimes you don't, so don't dump it in all at once. It is ready to serve.
*Hint: Cook the meat mixture (then refrigerates it) and cornbread the day before, then heat the meat mixture up, and add the cornbread just before ready to serve.
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