• Tommy Centola

Oyster Rice Dressing

When it comes to oysters, you either love them or won't eat them. I am in the first group. Unfortunately living in Arkansas limits my oyster consumption. This week, I am sharing two oyster recipes, using the bivalve in ways not often thought of.

1/4 cup Canola Oil

Giblets from a Chicken, chopped

1 cup Onions, chopped

1/2 cup Bell Pepper, chopped

1/4 cup Celery, chopped

1 pint Oysters with liquor

1/2 cup Green Onion, chopped, green only

1/4 cup Parsley, chopped

3 cups cooked Rice

Creole Seasoning to taste

Preheat oven to 325℉. In a sauté pan over medium heat, brown giblets in oil until browned. Add onions, bell pepper and celery and cook until light brown. Add oysters and liquor and cook for 10 minutes. Add green onions, parsley and rice. Season with Creole seasoning. Spray a casserole dish with non cook spray and pour mixture into dish. Bake for 30 minutes and serve.


Good Cooking, Good Eating and Good Living!!!


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