Rice Dressing with Eggplant and Parish Rice
Rice Dressing with Eggplant is a classic Louisiana side dish known for rich flavor, hearty texture, and deep Cajun roots. Made with ground beef, pork sausage, vegetables, and rice, this traditional recipe becomes more balanced when prepared with Parish Rice.
Because rice is a primary ingredient in this dish, it plays a critical role in both texture and flavor. Our white rice keeps the Cajun-standard flavor while adding even more protein and a lower glycemic index.
Prep Time
25 Minutes
Cook Time
55 Minutes
Servings
10–12
Estimated Nutrition Per Serving
Approximate values based on 11 servings:
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Protein: 24–30g
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Net Carbs: 18–24g
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Calories: 400–520 kcal
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Fat: 22–30g
Ingredients
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2 pounds ground beef
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1 pound fresh pork sausage, casing removed
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½ pound dressing mix (optional)
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5 tablespoons oil
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2 fresh eggplants, peeled and sliced
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2 large onions, chopped
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1 large bell pepper, chopped
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3 stalks celery, chopped
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3–4 cloves garlic, chopped
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4 cups cooked Parish Rice
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Green onion tops and parsley
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Salt and pepper to taste
Optional:
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Fresh sautéed mushrooms
Directions
1. Brown the Meat
Add oil to a heavy pot over medium heat. Add ground beef, pork sausage, and optional dressing mix. Begin browning the meat.
2. Add Vegetables
Add onion, bell pepper, celery, and garlic. Sauté for approximately 10 minutes.
3. Cook the Eggplant
Add sliced eggplant to the pot. Cover and continue cooking until vegetables soften and meat begins sticking slightly to the bottom of the pot.
4. Simmer
Add approximately 2 cups of water, salt, and pepper. Scrape up browned bits from the bottom of the pot for added flavor.
Cover and simmer for about 40 minutes, or until meat and vegetables are fully cooked.
5. Finish the Dish
Stir in green onion tops, parsley, and optional sautéed mushrooms.
6. Add Rice
Blend the cooked Parish Rice into the mixture. Taste and adjust seasoning as needed.