Smoked Oyster Rice Dressing
A festive side dish that makes the most of a lot of pantry ingredients.
Ingredients
- 2-3 tablespoons chicken or bacon grease or canola oil
- 1 stalk celery, diced
- 1 onion, diced
- 1 bunch green onion, whites and greens sliced
- 3 cloves garlic, minced
- 4 oz can chopped Hatch green chiles*
- 5 sprigs’ worth of thyme leaves
- 3 3- oz cans smoked oysters in oil with red pepper, if possible
- ½ tablespoon smoked paprika
- ½ tablespoons poultry seasoning
- salt
- freshly ground black pepper
- 4 cups hotcooked long-grain rice (preferably made with chicken stock and a bay leaf)
Instructions
- Heat the oil in a large skillet. Saute the celery, the white parts of the green onions, garlic, green chiles and thyme until the onion and celery are quite soft.
- Meanwhile, coarsely chop the oysters into bite-sized pieces. Add to the celery mixture along with the oil, as needed to grease the pan and the red peppers if present. Cook 1-2 minutes then add the rice and seasoning. Stir to evenly coat the rice in all ingredients and continue to saute for about 5 additional minutes.
- *or dice up a fresh cubanelle. The peppers at my supermarket looked like they were from a Dickens novel so I went with what I had on hand.