SMOKED OYSTER DIRTY RICE is a nod to my mother in-law who grew up in Lafayette Louisiana. She objects to the term “dirty” rice finding it unappetizing Rice dressing is what she prefers to call it. It’s delicious no matter what you call it
Dirty rice is usually made with ground meat and innards, usually pork and chicken gizzards and livers (which I LOVE) but I’m going to make mine a little different. I’m using canned smoked oysters (which I also LOVE).
I first tasted smoked oysters at the Atlanta Food and Wine Festival earlier this year in a smoked oyster relish prepared by Chef Andrew Curren of ELM restaurant in Austin TX. After I sampled that dish I knew I’d be incorporating smoked oysters into my repertoire.
I make my smoked oyster dirty rice with pre-cooked long grain white rice, similar to making fried rice. I usually cook double the amount of white rice I need on the weekend so I’ll have leftovers. That makes it really easy to make this smoked oyster dirty rice..um I mean RICE DRESSING during the week. You’ll find smoked oysters in cans in the section of your grocery store that has sardines and tuna.
Smoked Oyster "Don't you dare call it DIRTY" Rice
- 4 scallions
- 1 red bell pepper
- 1 cherry bomb pepper or other hot small pepper. About 1 teaspoon chopped use as much or as little as you like depending on how spicy you like your food
- 1 garlic clove
- 2 tablespoons canola oil
- 3 cups cooked long grain white rice
- 1 cup chicken stock
- 3 cans smoked oysters
- salt and pepper
- Chop the scallions, red bell pepper, cherry bomb pepper and garlic and saute them in the canola oil
- Add the cooked rice into the pan and toss to combine with the vegetables
- Pour in the chicken stock and stir to combine.
- Heat over medium for 5 minutes or until the rice is hot. Remove from the heat
- Chop the smoked oysters and toss to combine
- Taste and add salt and pepper if necessary (the smoked oysters can be salty)