Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Dirty Rice Dressing

  • Yield: About 22 servings


  • 1 pound ground pork
  • 1 pound ground chuck
  • 2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • One-half cup dark roux
  • 1 tablespoon Creole Seasoning
  • 1 teaspoon salt
  • 6 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon hot sauce
  • 1 teaspoon black pepper
  • One-fourth cup chopped parsley
  • One-half cup chopped green onions
  • 15 cups packed cooked rice


  • Combine the pork and beef in a medium-size saucepan over medium heat. Cook, stirring until the meat is brown and all pink has disappeared. Add 1 cup of the onions, one-half cup of the bell peppers, one-half cup of the celery, 2 tablespoons of the garlic and cook, stirring, for 2 minutes. Add the roux and cook for 5 minutes. Add the Creole Seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper. Bring the mixture to a boil, reduce heat and simmer for 30 minutes. Add remaining onions, celery and bell peppers, cover the pot and simmer for 30 minutes. Stir in the green onions and parsley. Stir in the cooked rice and mix well.