Cajun Rice Dressing

5 from 5 votes

Savory rice dressing with seasoned wild rice and oysters

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Cajun, French, Louisiana

Servings: cups

Calories: 262kcal

Preheat oven to 325ºF
Prepare two boxes of wild rice with seasonings in 4 cups of chicken broth and 2 tablespoons of butter; set aside
6 cups prepared wild rice, 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 165ºF; drain, finely chop and set aside
½ pound chicken livers
In a medium saucepan add remaining 4 tablespoons butter, chopped onions and celery; cook till tender
¾ cup celery, 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 aside
8 ounces fresh oysters
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 well
6 cups prepared wild rice, 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 onions
salt, 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