Mamman's Oyster Rice Dressing
Mamman's Oyster Rice Dressing
Bread stuffing would never have had a place on a table in the rural parts of Louisiana where Poppy Tooker's great grandmother was from because wheat didn't grow there. Try this new Orleans style dressing as a variation for your holiday table.
INGREDIENTS:
1 quart raw oysters
3 cups raw rice
4 stalks celery, chopped
1 large bellpepper, chopped
1 stick butter
1 bunch green onions, sliced
1/4 cup chopped parsley
1/3 cup Lea & Perrin sauce
salt and freshly ground black pepper to taste
INSTRUCTIONS:
Melt butter in a heavy dutch oven type of pot. Saute the celery and bellpepper until tender but not browned. Drain the oysters and reserve the liquid. Coarsely chop the oysters. Add the rice to the seasonings in the pot and toss until the rice is translucent. Add the oyster liquid, Lea & Perrin and additional water to equal 6 cups altogether. Bring to a full boil and then reduce the heat as low as possible and cover. Cook, undisturbed for 20 minutes. Add the oysters, green onions, parsley and salt and pepper. Toss together with a fork, recover and cook an additional 5 minutes.
Bon Appetit!
