Rice and Oyster Dressing Recipe

Name: Rice and Oyster Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups rice cooked in chicken broth; 1 1/2 sticks butter; 3 each garlic cloves chopped; 1 cup onions chopped; 1/2 cup sweet red bell peppers chopped; 2 cups celery chopped; 1 pint oysters; 1 pound chicken livers; 1/4 teaspoon cayenne pepper; ⅓ cup worcestershire sauce; 1/2 teaspoon celery salt; 1/2 teaspoon onion salt

Servings: persons

10 cups rice cooked in chicken broth
1 1/2 sticks butter
3 each garlic cloves chopped
1 cup onions chopped
1/2 cup sweet red bell peppers chopped
2 cups celery chopped
1 pint oysters
1 pound chicken livers
1/4 teaspoon cayenne pepper
⅓ cup worcestershire sauce
1/2 teaspoon celery salt
1/2 teaspoon onion salt

1
Melt butter in large skillet.
2
To butter, add garlic, onions, bell pepper and celery.
3
Saute lightly and remove from pan, retaining butter.
4
Add oysters and saute in remaining butter.
5
Oysters should be sauteed lightly, just until edges curl.
6
Remove and set aside.
7
Wash chicken livers thoroughly.
8
Place in pan and add enough water to just cover them.
9
Boil until done.
10
Drain and slice finely.
11
Combine everything but eggs into large bowl and mix together well with your hands.
12
At this time, you can taste to adjust seasonings.
13
According to personal taste, you might want to add more of the salts or cayenne.
14
Now add the six beaten eggs and mix together well.
15
Mixture should hold together without being too wet or dry.
16
Adjust for moisture by draining liquid or adding additional chicken broth.
17
Pour mixture into 4-quart casserole.
18
Cover and warm in a 325F (160C).
19
oven for about 20 minutes.

1661

kcal

Calories

Fat

Carbs

228

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 cups rice cooked in chicken broth, 1 1/2 sticks butter, 3 each garlic cloves chopped, 1 cup onions chopped, and more.

Yes, Rice and Oyster Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rice and Oyster Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions