𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐂𝐑𝐄𝐎𝐋𝐄 𝐎𝐘𝐒𝐓𝐄𝐑 𝐑𝐈𝐂𝐄 𝐃𝐑𝐄𝐒𝐒𝐈𝐍𝐆| 𝐀𝐍 𝐄𝐀𝐒𝐓𝐄𝐑 𝐅𝐀𝐕𝐎𝐑𝐈𝐓𝐄| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a recipe for a CREOLE OYSTER RICE DRESSING. We use fresh Louisiana oysters, their liquor and Creole chaurice sausage to make a light and flavor packed springtime dressing that goes well with most meats. Served as an entree or side dish this oyster rice dressing is sure to be a hit.
Give this good luvin from the oven recipe for CREOLE OYSTER RICE DRESSING a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
1 quart GULF OYSTERS (reserve liquor)
¼ pound fresh CHAURICE SAUSAGE
3 tablespoons SALTED BUTTER
1/3 cup SHALLOT
1/3 cup CELERY
1/3 cup GREEN BELL PEPPER
2 teaspoons CREOLE SEASONING, divided
1 ½ cups LONG GRAIN RICE, uncooked
2 cups OYSTER LIQUOR plus WATER
1 1/2 tablespoons WORCESTERSHIRE SAUCE
1 teaspoon fresh THYME LEAVES
1/4 teaspoon TABLE SALT
1/4 cup GREEN ONION, sliced
2 tablespoons FLAT PARSLEY