Oyster perloo

Yield: 1 dan

Measure Ingredient
1 quart Oysters, drained (reserve juice)
4 slices Bacon
1 medium Onion, chopped
2 \N Ribs celery,
\N \N chopped
1 small Bell pepper, chopped
2 cups Raw rice
\N \N Salt & pepper to taste
\N \N [Queenie Mae Boyd]

Fry bacon in heavy Dutch oven until crisp. Remove bacon. Saute' onions, celery and pepper in bacon grease until onions are translucent. Crumble bacon and return to pot. Add drained oysters and cook until they release juice, 1 to 2 minutes. Add rice; add water to reserved oyster juice to make 2 cups liquid. Stir liquid into rice, bring to a boil, lower to a simmer, cover and cook exactly 20 minutes. Remove pot from heat and let sit 20 minutes without peeking.

Fluff up rice with a fork, correct seasonings and serve. Serves 4.

[Source: "The Pirate's House Cookbook" by Sarah Gaede; ISBN 0-939-114161-5] Submitted By NANCY O'BRION On 11-07-94

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