| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Casserole |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Shortening |
|
|
Giblets from fowl; chopped |
| 1 |
pk |
Frozen chicken livers; chopped |
| 2 |
lg |
Onions; chopped |
| 3 |
lg |
Ribs celery; chopped |
| 1 |
sm |
Bell pepper; chopped |
| 1/2 |
c |
Chopped green onions |
| 1/4 |
c |
Chopped parsley |
|
|
Salt; red pepper, black pepper and sage to taste |
|
|
Thyme; bay leaf and/or basil, optional (up to) |
| 100 |
|
Oysters; as desired |
| 1 1/2 |
c |
Raw rice |
| 1 |
|
Egg; beaten |
|
|
Corn meal for frying oysters |
INSTRUCTIONS
Fry chopped livers and giblets until brown. Fry onions, celery, bell
peppers and fry with giblets until light brown. Add a cup of liquid (use
oyster liquid as part) and cook covered on a low fire until tender. Roll
oysters in com meal and fry. Drain. Add oysters, parsley and onion tops to
first ingredients. Season somewhat highly to take care of rice to be added.
Cook rice. Add cooked rice and beaten egg; mix into dressing Serve hot.
This is an original recipe.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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