ElizabethB
Guru
Living this close to the Gulf of Mexico means beautiful, plump, salty fresh oysters. If you are brave you can shuck your own or purchase by the pint or 1/2 gallon already shucked. Use Louisiana oysters. Shop a local seafood market or grocery store. They are more likely to carry Louisiana oysters.
Mama Paul's Old School Oyster Rice Dressing Mix
INGREDIENTS
Mama Paul's Old School Cajun Rice Dressing
Recipe - Mama Paul's Old School Cajun Rice Dressing (Dirty Rice)
For regular rice dressing you would use 1 lb. +/- meat mixture to 1 cup raw rice.
For Oyster Rice Dressing use 2/3 the usual amount of the meat mixture.
Fresh shucked Louisiana Oysters. No less than a pint per lb. of meat mixture. I really like oyster dressing and use 1 1/2 to 2 pints (maybe more) shucked oysters.
2 or 4 scallions - whites and greens sliced thin
Fresh parsley - chopped.
Cooked long grain white rice
METHOD
Simmer the meat mixture until the liquid is reduced.
Add the liquid that the oysters come in.
Simmer until the consistency is wet but not soupy.
Chop 1/2 of the oysters into small pieces.
Cut the remaining oysters in 1/2 or 1/3 depending on the size.
Add the oysters to the meat mixture.
Taste and adjust seasoning.
Do not over cook.
Cook until the "frills" are shriveled but the oysters are still plump.
Cook 1 cup long grain white rice and add 1 lb. (or more) of the meat/oyster mixture
Stir in scallions and parsley
NOTE: the oyster dressing mix does not freeze as well as the meat mix. Reheating would over cook the oysters. Use your frozen meat mix and add the oysters.
Mama Paul's Old School Oyster Rice Dressing Mix
INGREDIENTS
Mama Paul's Old School Cajun Rice Dressing
Recipe - Mama Paul's Old School Cajun Rice Dressing (Dirty Rice)
For regular rice dressing you would use 1 lb. +/- meat mixture to 1 cup raw rice.
For Oyster Rice Dressing use 2/3 the usual amount of the meat mixture.
Fresh shucked Louisiana Oysters. No less than a pint per lb. of meat mixture. I really like oyster dressing and use 1 1/2 to 2 pints (maybe more) shucked oysters.
2 or 4 scallions - whites and greens sliced thin
Fresh parsley - chopped.
Cooked long grain white rice
METHOD
Simmer the meat mixture until the liquid is reduced.
Add the liquid that the oysters come in.
Simmer until the consistency is wet but not soupy.
Chop 1/2 of the oysters into small pieces.
Cut the remaining oysters in 1/2 or 1/3 depending on the size.
Add the oysters to the meat mixture.
Taste and adjust seasoning.
Do not over cook.
Cook until the "frills" are shriveled but the oysters are still plump.
Cook 1 cup long grain white rice and add 1 lb. (or more) of the meat/oyster mixture
Stir in scallions and parsley
NOTE: the oyster dressing mix does not freeze as well as the meat mix. Reheating would over cook the oysters. Use your frozen meat mix and add the oysters.
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