Thelma's Oyster Rice Dressing

10 servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
5.0/5 (6)
Thelma's Oyster Rice Dressing
This oyster rice dressing is a holiday favorite, created by my grandmother Folse with fresh oysters, ground beef, ground pork, and rice. After her death, it was passed on to my mother and has always been a holiday tradition—a rich, savory side dish that brings the family together every year.

Ingredients

10 servings
  • 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

Step-by-Step Instructions

  1. 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 like dishwater. Check for shells and grind oysters in food processor or chop very fine by hand.
  2. 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.
  3. 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.
  4. Add all chopped vegetables (bell pepper, celery, onion, and scallions) 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.
  5. 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.

Common Problems and Solutions

Q: Why does the oyster water look so murky?

A: The oyster water naturally looks cloudy or like dishwater after boiling—that's completely normal and contains a lot of flavor. Don't discard it; you'll use it to keep the meat and vegetables moist during cooking.

Q: Can I skip browning the meat until it's almost burning?

A: You could, but the deep browning is what gives this dressing its characteristic rich flavor. Keep a close eye on it and stir frequently to prevent actual burning, but get a good dark brown color on the meat.

Q: How fine should I chop the oysters?

A: Ground in a food processor or chopped very fine by hand works best so the oyster flavor distributes throughout the dressing rather than having large chunks.

Tips and Techniques

Don’t discard the strained oil from browning the beef and pork—you can save it for another use if desired. The oyster water is your secret weapon for keeping everything moist during the long cooking time, so add it gradually as needed.

Ingredient Substitutions

  • ground beef and ground pork: ground turkey or all ground beef
  • fresh oysters: canned oysters
  • Tony Chachere's: Cajun seasoning blend of your choice

Equipment Needed

  • food processor (for grinding oysters)
  • slotted spoon
  • metal colander
  • large pot

Historical Context

Oyster dressing is a Louisiana holiday tradition, especially popular in coastal areas where fresh oysters are plentiful. Combining oysters with rice and meat creates a rich, savory dressing that differs from the cornbread-based dressings found elsewhere in the South.