6 – 8 servings

Oyster Rice Dressing


1 qt. oysters
½ cup butter
4 stalks celery, chopped
1 large bell pepper, chopped
3 cups uncooked rice
1/3 cup Worcestershire sauce
1 bunch green onions, chopped
¼ cup chopped parsley
Salt and pepper to taste


Drain oysters, reserving liquid. Coarsely chop oysters. Set aside.

In cast iron Dutch oven, melt butter. Add celery and bell pepper. Cook until tender. Add rice, tossing until rice is translucent.

Add oyster liquid to large measuring cup. Add enough water to equal 6 cups. Add water and Worcestershire to pot.

Bring to a full boil. Reduce heat to medium-low and cover. Cook, undisturbed, for 20 minutes.

Add oysters, green onions, parsley, salt and pepper. Mix, cover, and cook 8 minutes.