This recipe is a different take on stuffing for people who can’t do the bread/gluten thing. I have wanted to do an oyster dressing for a while, but I couldn’t decide on Louisiana or Boston style. I worked with both, but it came down to the andouille sausage spicy flavor. So now you can have something for the gluten free folks at Thanksgiving and Christmas. The reason I am posting this so early is my older daughter is allergic to shellfish so because we love her and don’t want a trip to the hospital, we won’t have it on Thanksgiving.
1 small yellow onion finely diced
1/2 cup wild rice
2 1/2 cups chicken stock
1 carrot, diced fine
1/2 red bell pepper, diced
2 celery ribs, diced
1/4 cup dried apricot, chopped fine
1/2 stick butter
1 pint oyster, chopped; save the liquor
1 link andouille sausage
1/2 cup milk
1/4 cup chopped pecans
2 teaspoons chopped parsley (fresh is best)
1/2 teaspoon salt
1//2 teaspoon red pepper
Preheat oven to 350
Cook rice in 2 1/2 cup chicken stock; this will take an hour.
Heat 10” pan to medium
add 2 tablespoons butter
add celery, red bell pepper, onion
cook until soft
add sausage, cut in small pieces
add salt and pepper to taste
add chopped oysters
add rice
add pecans
Melt 2 tablespoons of butter and place in 8×8 oven-safe pan
Transfer the mixture to this pan
Bake for 15 minutes or until temperature is 165 degrees
OR
Leave mixture in the 10” pan if it’s oven safe
Add 2 tablespoons of butter and stir in
Bake for 15 minutes or until temperature is 165
Serve and enjoy!
Raw oysters below could be gross so you are warned
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