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River Road Recipes IV

Warm Welcomes

From the creators of the nation's number one best selling community cookbook series..... 

Enjoy 48 inspiring menus and more than 300 recipes from Baton Rouge, Louisiana, where life is celebrated through cooking! This full-color, hard-bound, coffee table style cookbook illustrates the way Baton Rouge area residents cook and entertain today.  Released October 2004.  USA Book News Best Books Award Finalist 2005.

"Baton Rouge's Junior League has another winner with 'River Road IV'", "Outstanding" -Cheramie Sonnier, Cookbook Reviewer for The Advocate



2 pounds pork, cubed
Salt and black pepper to taste
1 cup canola oil
11/2 pounds chicken, poached,
skinned., boned & coarsely chopped
1 1/2 pounds sausage, sliced
1 pound onions, chopped
1 bell pepper, chopped
3/4 cup chopped green onions
2 or 3 garlic cloves, minced
2 pounds long grain rice
6 1/2 cups water
3 tablespoons hot sauce
2 teaspoons salt
2 teaspoons red pepper
6 beef bouillon cubes
3 tablespoons Kitchen Bouquet

Season the pork with salt and black pepper. Fry the pork in the canola oil in a heavy cast-iron pan or Dutch oven until cooked through, turning frequently; reduce the heat. Cook over low heat for 30 minutes, stirring occasionally. Add the chicken and sausage and mix well. Cook for 10 minutes, stirring frequently. Remove the pork mixture to a bowl using a slotted spawn, reserving the pan drippings.

Saute' the onions, bell pepper, green onions and garlic in the reserved pan drippings until the onions are tender. Return the pork mixture to the pan and mix well. Add the rice, water, hot sauce, salt, red pepper, bouillon cubes and Kitchen Bouquet and mix well. Bring to a boil; reduce the heat.

Simmer for 5 minutes, stirring occasionally. Bake, covered, at 300 degrees for 45 minutes; do not peek. Remove the cover and bake for 20 minutes longer or until the rice is lender. Serves a crowd.

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