๐๐๐ ๐๐ ๐๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐ ๐๐๐๐ ๐๐๐๐๐๐๐๐| ๐๐ ๐๐๐๐๐๐ ๐ ๐๐๐๐๐๐๐| ๐๐๐๐๐๐ ๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐
This is a recipe for a CREOLE OYSTER RICE DRESSING. We use fresh Louisiana oysters, their liquor and Creole chaurice sausage to make a light and flavor packed springtime dressing that goes well with most meats. Served as an entree or side dish this oyster rice dressing is sure to be a hit.
Give this "good luvin from the oven" recipe for CREOLE OYSTER RICE DRESSING a try.
And remember: When yah mix a lilโ bit of Creole wit a lilโ bit of Cajun -- dats good eatinโ.
๐๐๐๐๐ ๐๐ ๐๐๐. ๐๐๐๐๐๐๐'๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐:
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๐๐๐๐๐๐๐๐๐๐๐:
1 quart GULF OYSTERS (reserve liquor)
ยผ pound fresh CHAURICE SAUSAGE
3 tablespoons SALTED BUTTER
1/3 cup SHALLOT
1/3 cup CELERY
1/3 cup GREEN BELL PEPPER
2 teaspoons CREOLE SEASONING, divided
1 ยฝ cups LONG GRAIN RICE, uncooked
2 cups OYSTER LIQUOR plus WATER
1 1/2 tablespoons WORCESTERSHIRE SAUCE
1 teaspoon fresh THYME LEAVES
1/4 teaspoon TABLE SALT
1/4 cup GREEN ONION, sliced
2 tablespoons FLAT PARSLEY