Wild Rice and Oyster Dressing is a popular dish from Louisiana. It consists of herb-infused, savory wild rice with oysters and chicken.
This pairs beautifully with turkey, beef or pork anytime of the year and it's ready in less than 40-minutes from start to finish! I usually make this at Thanksgiving and Christmas as a savory side dish!
This recipe comes to me from my great-great Grandmother on my Grandad's Cajun side of the family.
Interestingly, this Cajun wild rice "dressing" isn't really a so-called "dressing" because it doesn't contain any bread or cornbread, like most Southern dressings do...so it's inherently gluten-free and a delicious side dish to turkey, beef, chicken or pork!
It was handed down to my grandmother, then my Mom, and now I continue to make this savory side dish every holiday!
You'll love this recipe!
If your family is like mine, they'll turn their noses up when they learn it has oysters and chicken livers in it...so just don't tell 'em (unless there's an allergy issue)--trust me...they'll love it!
- Savory and flavorful - not too strong on the oysters or chicken livers...just a mild flavor
- I use Uncle Ben's™ Long Grain and Wild Rice mix because of the savory herbs
- Gluten-free and pairs beautifully with beef, turkey or chicken - we serve it at Christmas with Beef Tenderloin!
- Quick and easy - use a few simple ingredients and this dish is ready in under 40-minutes from start to finish!
- Make ahead - you can make and bake it beforehand, or just prep everything in advance; when you're ready to serve it, just combine it all in a pan and bake it for 15-20 minutes!
Here's what you'll need
Some folks call this "Cajun Oyster Dressing" or "Cajun Rice Dressing" - it's actually a delicious combination of the two! It's basically a savory, herb-infused, baked rice dressing with celery, onion, chicken livers and fresh oysters.
Here's how to make it
While the wild rice is cooking, boil the chicken livers in water with a little salt and pepper; this takes about 15-minutes.
Here's what Wild Rice and Oyster dressing looks like before it's baked. At this point, lightly season with garlic powder and cayenne (optional.)
If you want to make this Southern oyster dressing ahead of time, assemble everything BUT the oysters and refrigerate. Add the oysters right before you bake it.
Why? If you put the oysters and juice in and then refrigerate it, it gets soggy and the oyster flavor is too strong...it intensifies...add 'em last!
Don't announce what's in it to your guests...many of them will turn up their noses...just serve it and watch them devour it!
This recipe yields a total of 8 cups. If you're serving this as a side with other items, allow ½ cup to ¾ cups per person. If this is your only side, allow 1 cup per person.
If you're serving a big group, double the recipe
Use fresh oysters in a plastic tub (these are usually in the seafood/meat market); check the date and get the freshest ones; keep the juice, you're gonna use it in the recipe
Reserve the oyster liquor (the juice that the oysters are in), as well as any juice from dicing the oysters
Chicken livers usually come in a one-pound tub; you're only gonna use ½ of these (about ½ a cup)
Use a super sharp knife for dicing the livers and oysters; you want tiny, tiny pieces of each-nobody wants to get a big bite of oyster or chicken liver...tiny tiny tiny pieces
When you dice the livers, if you come across a part that sinewy or won't slice easily, throw it away (give the remaining pieces to your dog as a special treat or fry 'em!)
I don't cover wild rice and oyster dressing with foil because I like a little crunch on top; if you prefer no crunch, put foil over the top
Don't over bake it! Everything's basically already cooked, all we're doing is baking the oysters a little in the oven
Wild rice and oyster dressing is a savory side dish that pairs beautifully with turkey, beef tenderloin or roasted chicken!
- Candied Sweet Potatoes
- Spiced Cranberry Sauce
- Southern Cornbread Dressing
- Turnip Green and Cornbread Dressing
- How to Season and Cook Southern Greens
- How to Season and Cook Purple Hull and Black Eyed Peas
- Sauteed Yellow Squash and Onions
- Louisiana Seafood Gumbo
- New Orleans Cajun Chicken Gumbo
- Creole Shrimp Pasta
- Shrimp Etouffee
- Seafood Manicotti Alfredo
- Authentic Natchitoches Meat Pie
- Southern Pecan Pie
- Classic Buttermilk Pie
If you make this recipe, please leave a rating and comment below! I love to hear from you! Thank you!
- 2 boxes wild rice with seasoning (I use Uncle Ben's Original Recipe)
- ¾ cup celery ,chopped
- ¾ cup onion ,chopped
- ½ pound chicken livers ,cooked, chopped very fine; See Recipe Notes
- 8 ounces fresh oysters ,with liquor (juice), chopped very fine
- 4 cups chicken broth , unsalted
- ¾ stick butter , unsalted, ½ stick for onions/celery; 2 tablespoons for rice
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- salt to taste
- green onions garnish, optional
- Preheat oven to 325ºF
- Prepare two boxes of wild rice with seasonings in 4 cups of chicken broth and 2 tablespoons of butter; set aside2 boxes wild rice with seasoning, 4 cups chicken broth
- Drain and rinse chicken livers; place in medium saucepan and cover with water; lightly season with salt and pepper; cook on medium heat till livers reach internal temperature of 165ºF½ pound chicken livers
- In a medium saucepan, add ½ stick butter, chopped onions and celery; cook till tender¾ cup celery, ¾ stick butter, ¾ cup onion
- Using a slotted spoon, remove oysters from container; chop finely; DO NOT THROW AWAY the oyster liquor (juice); put chopped oysters and their liquor aside½8 ounces fresh oysters
- Remove half of the chicken livers from the saucepan and dice finely; set aside; See Recipe Notes
- In a 9 x 13 baking dish, add cooked rice, sauteed onion and celery, chopped chicken livers, chopped oysters, cayenne pepper and garlic powder; combine well2 boxes wild rice with seasoning, ¾ cup celery, ¾ cup onion, ½ pound chicken livers, 8 ounces fresh oysters, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder
- Drizzle remaining oyster liquor (juice) over rice mixture; combine well
- Bake uncovered at 325ºF for 15-20 minutes
- Season with salt and garnish with chopped green onionssalt, green onions
- This recipe yields 8 cups total; if you're serving this with other sides, allow about a half a cup (to three-fourths cup) per person
- When chopping the oysters a lot of juice will come out on the cutting board; add this juice to the rice, as well as the juice the oysters came in
- Don't add salt until after you've added the oysters; their juice is already pretty salty