Cajun Rice Dressing https://www.penzeys.com/shop/recipes/cajun-rice-dressing/ This side is bursting with flavor. It’s so good, you may want to make it as a main course. 1 lb. boudin sausage (a traditional, rich white pork, rice and seasoned sausage; if you can’t find it you could use andouille for a different, but complementary sausage) 1 lb. ground beef 1 lb. ground pork 1/4 Cup vegetable oil 1/4 Cup all-purpose flour 1 1/2 Cups chopped yellow onion (2 medium-large onions) 1 Cup chopped green bell pepper (1 pepper) 1/2 Cup chopped celery (1-2 ribs) 1 TB. minced garlic (1 1/2 tsp. PENZEYS MINCED GARLIC rehydrated in 1 TB. water) 2 6-oz. cans mushroom steak sauce (sold by steak and hot sauce; essentially it is dark mushroom gravy) 2 Cups beef stock or broth (or 2 Cups water mixed with 1 tsp. BEEF SOUP BASE) 1 TB. CAJUN or CHESAPEAKE BAY SEASONING (Damian uses a local Creole seasoning which is similar to our CHESAPEAKE BAY SEASONING with a bit of CAYENNE PEPPER. CAJUN SEASONING would also be a great choice.) 1/4-1/2 tsp. CRACKED BLACK PEPPER, to taste 3 Cups cooked white rice chopped green onion, to garnish (we used the green parts of 4 green onions) hot sauce, to taste (we used 1 TB.)