Louisiana Cornbread Dressing

• 1 whole Pan Of Cornbread, Using Recipe That Calls For 2 Cups Dry Ingredients
• 2 cups Cooked Rice
• 1 Tablespoon Chili Powder
• 1 Tablespoon Cajun Seasoning, I Use Tony's
• Salt And Pepper To Taste, If Needed
• 2 bunches Green Onions, Chopped
• 4 stalks Celery, Chopped
• 1 bunch Parsley, Chopped
• 3 sticks Butter
• 1 can Chicken Broth

1. Cook cornbread in a cast iron skillet and prepare rice. (Note: prep time does not include these steps.)
2. Crumble cornbread and combine with rice in a large bowl. Add chili powder, Cajun seasoning, salt and pepper (if needed) to taste. Melt one stick of butter in a Dutch oven and saute the green onions and celery, adding parsley as the vegetables cook down. Add cornbread and rice mixture to the pan and stir well. Brown the dressing mixture, adding more butter as needed. Stir frequently. If the dressing seems too dry, add chicken broth while browning.
3. Once browned, spoon dressing into a casserole dish and pour a little chicken broth or turkey gravy over it to moisten. Keep warm in the oven at 300 degrees for about 20 to 30 minutes. I will often make this a day ahead and heat it up while preparing the rest of the meal.

pan, chili powder, cajun seasoning, salt, green onions, stalks celery, parsley, butter, chicken broth

Taken from tastykitchen.com/recipes/holidays/louisiana-cornbread-dressing/ (may not work)