Saturday, November 24, 2012

Oyster Dressing

This is a traditional cajun side served at my Mom's side of the family's Thanksgiving. I guess it could be called Rice Dressing or Dirty Rice. It was served at every Norco, LA holiday meal. It has to be my favortie dish. I don't think it would be Thanksgiving without it.

Oyster Dressing


1 lb ground pork
1 lb ground beef
1 large onion, chopped
1/2 large bell pepper, chopped
3 stalks of celery, chopped
1 cup chicken livers, cleaned and chopped
2 cups rice, uncooked
8 oz oysters, chopped
1 bunch green onions, chopped
1/2 bunch parsley, finely chopped
black pepper
red pepper flakes
Tony Chachere’s creole seasoning


Prepare rice according to package directions.

Brown pork and beef. Add onion, bell pepper and celery. When vegetables are soft season to taste. Add chicken livers. When livers are cooked add oysters, green onions and parsley. When oysters are cooked turn off heat and stir in rice. Check seasoning again. Serve.


Omit Oysters and add 8 oz fresh mushrooms , sliced when you add the other vegetables.

Omit livers. Dressing will not be as rich or “dirty”.

Linking to:

Memories by the Mile: Tuesday Trivia - LOUISIANA and Link Party
Carole's Chatter: Food on Friday's
The Tumbleweed Contessa: Thanksgiving Saturday Linky Party

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...