Cornbread Dressing. This recipe comes to us from our key Cajun Great-Branch
Delegate, MizMo (Aline Theriot Meaux) who says that 'CISSI' is her oldest
girl... in the family picture (see Family
Photos #5), she is second from the left. This recipe requires roux,
the recipe is given below under the "ROUX" listings.
2 cups chicken
livers and gizzards (boiled, cooled and chopped)
onion, chopped fine
1 bell pepper,
oregano (secret ingredient)
Chachere seasoning to taste
add onions and bell pepper. Cook until onions are wilted. Add liver, gizzards,
roux and about 2 cups of water. Cook on 'high', stirring often for 20 minutes.
Add seasoning and cook on low to medium for 1 to 1-1/2 hours.
cornbread made from 2 boxes of Jiffy Corn Muffin Mix into a large bowl.
Add meat mixture gradually, being careful not to add too much liquid. (You
don't want mushy cornbread dressing!)
recipe will serve 8-10 normal people , or 3-4 hungry Cajuns.