Shrimp and rice rockefeller

Yield: 12 Servings

Measure Ingredient
2 tablespoons Shortening
\N \N Giblets from fowl; chopped
1 pack Frozen chicken livers; chopped
2 larges Onions; chopped
3 larges Ribs celery; chopped
1 small Bell pepper; chopped
½ cup Chopped green onions
¼ cup Chopped parsley
\N \N Salt; red pepper, black pepper and sage to taste
\N \N Thyme; bay leaf and/or basil, optional (up to)
100 \N Oysters; as desired
1½ cup Raw rice
1 \N Egg; beaten
\N \N Corn meal for frying oysters

Fry chopped livers and giblets until brown. Fry onions, celery, bell peppers and fry with giblets until light brown. Add a cup of liquid (use oyster liquid as part) and cook covered on a low fire until tender. Roll oysters in com meal and fry. Drain. Add oysters, parsley and onion tops to first ingredients. Season somewhat highly to take care of rice to be added.

Cook rice. Add cooked rice and beaten egg; mix into dressing Serve hot.

This is an original recipe.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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