Pockey’s Cajun Rice Dressing

As a bit of introduction, Pockey is Roy's step-father from Marksville, Louisiana. Marksville is pretty much the North Pole of Cajun country. But its northerly latitude in no way impacts the quality of the Cajun food. From what we can tell the Lafargue family, and Pocky in particular must be some of the leading culinary lights in the area. The recipe below represents my best attempts to duplicate Pockey's rice dressing. He has very graciously given me the recipe, but unfortunately there are some key ingredients that are impossible to obtain outside of Cajun country, notably, "Savoy's Dressing Mix," a mix of gizzards and spices that adds significantly to the dish. But this is pretty good (if I do say so myself).

Serves 6

• 1 pound package Jimmy Dean HOT sausage
  
• Optional, but highly recommended if you have it: 1-2 turkey livers, thoroughly minced.
  
• 1 medium onion, cut into a ½ inch dice
  
• 1 smallish green bell pepper, cut into a ½ inch dice
  
• ½ jalapeno, minced into an 1/8 inch dice
  
• 3 large garlic cloves, minced into a paste
  
• 1 cup chicken broth
  
• 1 tsp Worcestershire sauce
  
• ½ tsp Dijon mustard
  
• ½ tsp celery salt
  
• 1-2 cup chicken broth
  
• 1 bunch green onions, green parts only, sliced into 1/8^th inch slices
  
• 1 ½ cups medium or short grain white rice, cooked according to package or rice cooker directions
  
• 
  Tony Chacheri's Cajun Seasoning, salt and pepper to taste
  

On High, Thoroughly brown the sausage, ensuring that it is very well broken up. Once browned, pour off grease. Add onions, peppers and garlic, and sauté on medium-high until onions are translucent. If you have liver, add now, and cook until well cooked and thoroughly interspersed. Add Worcestershire, mustard, and celery salt. Continue to sauté 1-2 minutes. Add chicken broth so that it is just at the level of the top of the meat. Cover and sauté on medium low for 30 minutes, or until all liquid has evaporated. Adjust seasoning. Mix dressing with half of rice. Assess if you would like a lighter dressing. If so, add the remainder of the rice. Mix in the green onions, and adjust seasoning to taste.

Possible variations:

• 1 can of Campbell's Cream of Mushroom soup
  
• 1-2 stalks of celery cut into a ¼ inch dice
  
• Ground Thyme