A baked rice dressing, made with freshly shucked Gulf oysters, with sautéed onion, green onion, bell pepper, celery, garlic, rice and seasonings, and always a holiday favorite here in the Deep South.
Oyster Rice Dressing
Rice stands in for bread and cornbread in this common dish here in the Deep South and is what we refer to as a rice dressing.A mix of meats or seafood, or sometimes, as with this oyster rice dressing, a blend of them, along with onion, green onion, bell pepper and celery, rice and seasonings, it's very often offered as a side dish, though it is also used as a stuffing at times.
One thing is for sure. It's a favorite here in the Deep South year-round, and super popular for Thanksgiving and Christmas dinner.
Here's how to make my Oyster Rice Dressing. As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking pan and set aside.
I'm using Prestige brand oysters from our Gulf, a brand that is readily available at my Rouse's market. They are a quality oyster and from a family owned business, with two processing plants on the Gulf and boats that stretch from Texas and Louisiana and on up to Maryland.
I'm using Prestige brand oysters from our Gulf, a brand that is readily available at my Rouse's market. They are a quality oyster and from a family owned business, with two processing plants on the Gulf and boats that stretch from Texas and Louisiana and on up to Maryland.
Drain oysters and set aside, but be sure to reserve the liquor! I love, love, my Easy Greasy for this because it has a built in tub on the bottom of the colander, perfect for catching those juices.
Unless the oysters are especially small, I always prefer to chop them up at bit.
In a large skillet, add beef, pork and chopped livers and gizzards. My local Rouse's market also sells a dressing mix that has all of that in it already, and is quite convenient! Cook until no longer pink and drain off excess fat, if desired.
Push meat aside and add enough cooking oil to any existing fat in center of skillet to equal 1/3 cup oil. Sprinkle in flour and cook about 1 minute. Toss into the meats.
Add onion, green onion, bell pepper and celery to skillet; cook and stir about 5 minutes, or until tender. Add in the garlic and cook another minute.
Add the stock.
Stir until well blended.
Add the liquor from the oysters and bring mixture to a boil.
Stir in the cooked rice, Cajun/Creole seasoning, salt and pepper; mix well, taste and adjust seasonings.
Remove from heat and stir in oysters.
Transfer the dressing into the prepared baking dish, but don't pack. Bake, uncovered, for about 35-45 minutes.
Bake until most of the liquid has been absorbed and the top is browned. Garnish dish with reserved green onion and serve with hot sauce at the table.
Dig in!
Oyster Rice Dressing
Yield: About 6 to 8 servings
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
A baked rice dressing, made with freshly shucked Gulf oysters, with sautéed onion, green onion, bell pepper, celery, garlic, rice and seasonings, and always a holiday favorite here in the Deep South.
Ingredients
- 1 pint fresh, raw Gulf oysters
- 1/2 pound ground beef
- 1/2 pound ground pork sausage
- 1/2 pound chicken livers and gizzards, rinsed, trimmed and minced
- 1/3 cup cooking oil
- 1/4 cup all-purpose flour
- 1-1/2 cups chopped onion
- One green onion, sliced, reserve some for garnish, optional
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 teaspoons minced garlic
- 2 cups seafood or chicken stock or broth (Kitchen Basics recommended)
- 3 cups cooked rice
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 2 teaspoons Creole or Cajun seasoning, or to taste, optional
- Hot pepper sauce, for the table
Instructions
- Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking pan and set aside.
- Drain oysters, reserving liquid; chop and set aside.
- In a large skillet, add beef, pork and minced livers and gizzards. Cook until no longer pink and drain off excess fat, if desired.
- Push meat aside and add enough cooking oil to any existing fat in center of skillet to equal 1/3 cup oil. Sprinkle in flour and cook for 1 minute.
- Mix roux into the meats. Add onion, green onion, bell pepper and celery to skillet; cook and stir about 5 minutes, or until tender. Add in the garlic and cook another minute.
- Stir in stock until well blended. Add the liquor from the oysters and bring mixture to a boil.
- Stir in the rice, salt, pepper and Cajun/Creole seasoning; mix well, taste and adjust seasonings. Remove from heat and stir in oysters.
- Transfer the dressing into the prepared baking dish, but don't pack. Bake, uncovered, for about 35-45 minutes, or until heated through, most of the liquid has been absorbed and top is browned.
- Garnish dish with reserved green onion and serve with hot sauce at the table.
Notes:
May also omit the livers and gizzards and increase raw sausage and/or ground beef. If you use a spicy raw sausage, taste before adding any additional Cajun/Creole seasoning. As always, taste, add a little, then taste and adjust. Jalapeno peppers may also be substituted for the sweet bell pepper.
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