Dressing in South Louisiana takes the
well known dish and adds the love of the land. Rarely will you find just plain
old dressing on the stove. It's usually a mixture of seafood or meat (sometimes
both), duck gizzards and all sorts of other good stuff. Jambalaya is a
close cousin to the dressing. It's not quite that simple but you get
Dressing is a side dish that complements whatever the main course is
going to be. For instance it's not unusual to find a duck and oyster dressing on
the stove at the Thanksgiving Dinner. I've seen Cajuns get really creative with
Onions, celery and bell pepper, a little garlic and green onions, your
favorite meats or seafood and some rice are all you need to make a dressing.
Dressings are mostly stove top cooked. The rice is generally cooked on the side
then stirred well into the base ingredients, however, I cook the rice in the dressing pot.