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Southern Rice Dressing

Probably because Louisiana is a rice producing state, rice dressings are popular. This one is adapted from a recipe in Talk About Good! — a legendary cookbook. As do many Louisiana recipes, it begins with "Make a roux …" A roux is a base for stews, gumbos and, apparently, rice dressing.

Makes 6 servings

1 tablespoon oil

1 tablespoon flour

4 cups chicken broth

1 clove garlic

1 cup chopped chicken livers

1 cup ground beef

1 medium onion, chopped

2 tablespoons chopped parsley

4 cups cooked white rice

Salt and pepper to taste

"A heavy pot is a must to make a pretty roux," according to Talk About Good! So, mix the oil and flour in your heaviest pot and stir until it is thoroughly mixed before you turn on the heat. After it is combined, turn the heat on medium to low, stirring constantly. Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux will slowly brown. Don't cook the roux fast, because as it reaches the done point, it will be too hot and burn. When the roux is a rich dark brown, turn off the heat and continue to stir. Add a little warm water to lower the temperature slightly so it will stop browning.

Add the broth, garlic and meat. Cook for 20 minutes over medium-low heat. Add onions and parsley. Simmer 10 minutes.

Mix with cooked rice and seasoning. Simmer another 10 minutes.

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