70 years old from Church Point, Louisiana preparing cornbread dressing and rice dressing

Reggie Matte is the award winning accordionist of Jambalaya Cajun Band. He is a descendant of Irish immigrants and Acadian deportees and grew up on the outskirts of Church Point, on a road named after one of his ancestors. Inspired by his talented grandfather, Reggie wanted to play the accordion from a very early age, and began playing professionally at age 13.

Learn more about Reggie’s life from his oral history while you prepare your mise en place for this delicious Cajun staple.

He, with Jambalaya Cajun Band, has toured all over North America and Europe playing Cajun Music. He has played at hundreds of festivals across the country and Acadiana, as well as restaurants and dance halls. Many can remember dancing to Jambalaya Cajun Band at Randol’s. Currently, you can find them Tuesday nights at Prejean’s in Carencro, Friday nights at Randol’s in Breaux Bridge, and the first Sunday of every month at Taunt Marie’s in Breaux Bridge.

Reggie is the third addition to Ya MeeMaw’s Magnalite Collection. He decided to make two dishes that he is famous for at family gatherings: cornbread dressing and rice dressing. These meals use the same homemade dressing mix, which is a blend of ground beef and pork in a creamy sauce. Reggie created this recipe as an alternative for Thanksgiving turkey dressing with a Cajun twist.

To make Reggie’s cornbread dressing and rice dressing, here’s what you’ll need:

• ½ lb ground beef
• 1 lb ground pork
• 2 10.5 oz cans of Campbell’s cream of mushroom soup
• 2 cups frozen or fresh seasoning blend (onion, bell pepper and celery)
• 1 and ½ Tbsp beef bouillon
• Cajun seasoning, garlic powder, salt, and Worcestershire sauce to taste
• green onion tops for garnish
• 2 cups of rice and/or 2 boxes Jiffy cornbread mix, prepared, baked, and crumbled into a baking dish (or homemade cornbread, of course). Note that if you make one dish instead of both, you will need to double your base!

1. Into a medium magnalite pot, add your ground beef and ground pork, heat on medium-high heat, stirring to brown.
2. Season with Cajun seasoning, garlic powder, and salt to taste.
3. Add 1 1/2 Tbsp of beef bouillon (in paste form), a dash of Worcestershire, and browning sauce (if desired, see below).
4. Add your fresh or frozen diced white onion, bell pepper, and celery mix, cooking until soft and translucent for an additional 10-15 minutes.
5. Pour in 4 cups of water and mix in the 2 10.5 oz cans of cream of mushroom soup.
6. Bring pot up to a boil and cook for 30 minutes.
7. To either your rice or crumbled cornbread, add your dressing mix, stirring to thoroughly incorporate. Reggie suggests that a “wetter” dressing has a better texture and flavor. Add little by little, as you can always add but not take away.
8. Garnish with green onion tops.

Listen to Reggie’s audio about using Browning Sauce, often referred to as its product name “Kitchen Bouquet.”

See Reggie’s handwritten recipe below.

ALLONS MANGER