My family loves this classic recipe from Louisiana. We make it every Thanksgiving and Christmas. We are sure you will love it, too.
- 1/2 cup celery, very finely chopped
- 1/2 cup onion, very finely chopped
- 1 bay leaf
- 1/4 cup butter
- 1 lb. rice, cooked
- 1 tablespoon parsley, very finely chopped
- 1 pint whole small oysters with juice
- 1 teaspoon poultry seasoning
- Salt & pepper to taste
- 2 eggs, beaten
- 1 3/4 cups oyster liquid
- 1 tablespoon file powder
Preheat oven to 375F.
Cook celery, onion and bay leaf in butter until tender (do not brown). Discard bay leaf.
Add rice and parsley to butter mixture. Mix thoroughly.
Drain oysters, reserving juice. Add oysters, seasonings and eggs to the rice mixture. Add enough of the oyster liquid to moisten.
Cover and bake at 375 for 1 to 1 1/4 hours.
Prep time: 30 min.
Cook time: 1 hour 30 min.
Serves: 12.
Notes
Source: Cyd King.
