This week on the show, Evan interviews Poppy Tooker, host of Louisiana Eats! on WWNO in New Orleans. Poppy learned to make her Oyster Rice Dressing from her Great Grandmother. For Poppy’s interview with Evan tune in this Saturday at 11am to 89.9 KCRW or KCRW.COM.
Serves 10 – 12
1 quart raw oysters
3 cups raw rice
4 stalks celery, chopped
1 onion, chopped
1 stick butter
1 bunch green onions, sliced
1/4 cup chopped parsley
1/3 cup Lea & Perrin sauce
salt and freshly ground black pepper to taste
Melt butter in a heavy Dutch oven type of pot. Sauté the celery and onion until tender but not browned. Drain the oysters and reserve the liquid. Coarsely chop the oysters. Add the rice to the seasonings in the pot and toss until the rice is translucent. Add the oyster liquid, Lea & Perrin and enough additional water to equal 6 cups in total. Bring to a full boil and then reduce the heat as low as possible and cover. Cook, undisturbed for 20 minutes. Add the oysters, green onions, parsley and salt and pepper. Toss together with a fork, cover and cook an additional 5 minutes.