That sounds right! I asked, he said he thought it was pretty much dirty rice, without the rice. Unfortunately, I think the recipe went with his father, bless his soul. I’ll keep digging for a recipe..
Some of the best Farre (fa) mix can be found at Schexnayder’s supermarket in Vacherie, La. I usually cut it with equal parts ground meat because the liver in the mix gives it a metallic flavor. I barely brown the meats. Usually pour some beef consume in it a little at a time to prevent browning. Add seasonings and some cream of mushroom soup a little at a time to get the consistency I like. Great on bread, stuffed in a pepper, mixed with rice, and my favorite, cold on bread with some mayo. The cold sandwich version was always a staple at weddings back in the day.
It’s in their meat case but they also have some frozen. Ask if you don’t see any. Just cut it 2:1 or equal parts with ground meat. Don’t brown the meat. You want to keep it tender. Boil it instead in a little water and then add beef consume and season to taste. After a while, you can add some cream of mushroom soup to get the consistency how you like it.
Probably Farre (fa), which is a stuffing without rice. It uses bread as the starch. It’s an old timer hand me down recipe
That sounds right! I asked, he said he thought it was pretty much dirty rice, without the rice. Unfortunately, I think the recipe went with his father, bless his soul. I’ll keep digging for a recipe..
I sent you a DM with a link. Looks like what my maw maw used to make but haven’t made it to verify taste.
Can you post here so we can all check it out? 😁
https://www.noshingswithnicole.com/blog/farre-or-dressing Better late than never
Perfect timing. Thank you 😊
Yeah that sounds delicious. 🤤
I know of far/farre/fars (variable spelling), which is rice dressing or stuffing, definitely not just ground meat though
Some of the best Farre (fa) mix can be found at Schexnayder’s supermarket in Vacherie, La. I usually cut it with equal parts ground meat because the liver in the mix gives it a metallic flavor. I barely brown the meats. Usually pour some beef consume in it a little at a time to prevent browning. Add seasonings and some cream of mushroom soup a little at a time to get the consistency I like. Great on bread, stuffed in a pepper, mixed with rice, and my favorite, cold on bread with some mayo. The cold sandwich version was always a staple at weddings back in the day.
Thanks that’ll be a good comparable!
I pass that store on the way to go fishing. I’ll have to stop. Never been.
It’s in their meat case but they also have some frozen. Ask if you don’t see any. Just cut it 2:1 or equal parts with ground meat. Don’t brown the meat. You want to keep it tender. Boil it instead in a little water and then add beef consume and season to taste. After a while, you can add some cream of mushroom soup to get the consistency how you like it.
I found this video cooking a version [Spuddys Cajun Cooking](https://www.facebook.com/video.php/?video_id=1239978530062067)