Thelma’s Oyster Rice Dressing2004-12-07
- Course: Side Dishes
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 2:0 h
- Ready In : 2:30 h
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This oyster rice dressing is a holiday favorite, created by my grandmother Folse, however, after her death, it was passed on to my mother and has always been a holiday tradition.
- 3 cups cooked long grain rice
- 1/2 gallon oysters uncooked and shucked
- 1 pound ground beef
- 1 pound ground pork
- 1 bell pepper chopped
- 2 ribs celery chopped
- 1 small onion chopped
- 1 small bundle scallions green onions 4 stalks
- cooking oil
- salt, pepper, Tony Chachere's Seasonings
Boil oysters in about two cups of water for ten minutes or until cooked through. Remove oysters with slotted spoon. Keep oyster water; note it will look with dishwater. Check for shells and grind oysters in food processor or chopped very fine by hand.
Brown the beef and pork together; cook very well to almost burning as this will enhance flavor. Strain oil from the beef/pork mixture in a metal colander and set aside.
In a separate large pot, add enough cooking oil to cover the bottom of the pot. Heat oil and add meat mixture of the pork and beef, stirring often.
Add all chopped vegetables and a small amount of the oyster water and cook on medium heat about 1 hour, stirring often. Add oyster water as needed to prevent burning.
After the cooking of meats and vegetables is completed, add oysters, stir and cook about one half hour. Stir in rice and add salt, pepper and Tony Chachere's to taste.