Crab Meat and Oyster Dressing |
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Prep Time: 25 Minutes Cook Time: 47 Minutes |
Ready In: 72 Minutes Servings: 8 |
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For a Thanksgiving South Louisiana-style. Ingredients:
1 (6 1/4 ounce) package long grain and wild rice blend |
2 1/3 cups water |
5 tablespoons butter or 5 tablespoons margarine, divided |
1 medium onion, chopped |
1/2 medium green bell pepper, chopped |
1 cup chopped fresh mushrooms |
1 lb fresh crabmeat, drained and picked over |
1 (12 ounce) container fresh oysters, drained |
1 (10 1/2 ounce) can cream of celery soup |
1 cup chopped pecans, toasted |
1/2 cup italian seasoned breadcrumbs |
1 -2 green onion, chopped |
1/4-1/2 teaspoon salt (to taste) |
1/4-1/2 teaspoon ground black pepper (to taste) |
1/8-1/4 teaspoon cayenne pepper (to taste) |
Directions:
1. Add rice mix with seasoning packet, water, and 1 tablespoon butter to a saucepan; bring to a boil; lower heat, cover and let simmer for 25 minutes or until rice is tender.
2. In a large non-stick skillet, melt the remaining butter over medium heat.
3. Add in the onions, bell pepper, and mushrooms; cook and saute for 8 minutes or until tender.
4. Add in the crabmeat and oysters; stir and cook for 4 minutes.
5. Add in the rice, soup, and remaining ingredients; stir to combine.
6. Cook, stirring occasionally, for 5-10 minutes or until heated. Serve hot.
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