Thelma’s Oyster Rice Dressing

  • 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


Step 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 with dishwater. Check for shells and grind oysters in food processor or chopped very fine by hand.

Step 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.

Step 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.

Step 4

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.

Step 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.

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Lockport, Louisiana Louisiana
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