Mamman’s oyster rice dressing

Mamman's Oyster Rice Dressing Recipe

Rice instead of bread provides the tasty foundation for this Mamman's Oyster Rice Dressing recipe. New Orleans chef Poppy Tooker uses rice, shucked oysters, celery, bell pepper, scallions and seasonings for this seafood Thanksgiving side dish. It's as easy to make as it is delicious.

Total time:

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½ cup (1 stick) butter
4 stalks celery, chopped
1 large green bell pepper, chopped
1 qt. raw shucked oysters, with their liquid
⅓ cup Worcestershire sauce
3 cups uncooked rice
1 bunch scallions, sliced
¼ cup chopped parsley
¼ cup chopped parsley
Salt and black pepper


  1. In a heavy, 5-quart Dutch oven, melt the butter over medium heat. Add the celery and bell pepper, and cook, stirring occasionally, until tender but not browned, about 15 minutes.
  2. Drain the oysters, reserving the liquid. Coarsely chop the oysters. Add the oyster liquid to a bowl along with the Worcestershire sauce and enough water to total 6 cups liquid.
  3. Add the rice to the pan and toss to coat. Add the 6 cups liquid. Bring to a full boil and then reduce the heat to as low as possible and cover. Cook undisturbed for 20 minutes.
  4. Add the oysters, scallions and parsley, and salt and pepper to taste. Toss together with a fork, cover, and cook for 5 minutes.