HISTORY CISSI's 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 pounds ground beef
  • 2 cups chicken livers and gizzards (boiled, cooled and chopped)
  • 1 large onion, chopped fine
  • 1 bell pepper, chopped fine
  • 1/2 cup dark roux
  • 2 tablespoons oregano (secret ingredient)
  • 1 teaspoon celery salt

  • Tony Chachere seasoning to taste
    • Brown meat, 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.
    • Crumble 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!)

    • This recipe will serve 8-10 normal people , or 3-4 hungry Cajuns.
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