his is a Southern tradition at Thanksgiving. I always make extra, as it always seems to be eaten!2 cups wild rice
1/2 pound pork sausage
1 bunch green onions, chopped
2 - 3 ribs celery
1 pint oysters, quartered with oyster liqueur reserved
2 - 3 tablespoons chopped parsley
salt
ground black pepper
ground paprika
Directions:
Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes. Sauté pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease. Sauté onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste. Bake at 350 degrees F untill heated through.
Makes 8 servings.
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Author: Craig Claiborne
Published by: University of Georgia Press; Number of Pages: 364
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