Creamed Oysters on Rice

Creamed Oysters on Rice with Celery and Hot Pepper Sauce

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Creamed Oysters on Rice is a classic dish that combines the briny flavor of oysters with a creamy sauce served over a bed of fluffy rice. This dish is perfect for a special occasion or a cozy night in.

History

Creamed Oysters on Rice has been a popular dish in the southern United States for generations. Oysters were a staple food for many coastal communities, and this dish was a way to enjoy them in a rich and comforting way.

Ingredients

2 cups raw oysters with liquor
3 tbsp butter or margarine
2 tbsp flour
1.5 cups milk
0.5 tsp salt
Dash of ground black pepper
Dash of hot pepper sauce
0.33 cup chopped celery
2 tbsp chopped fresh parsley
2 cups hot cooked rice
6 hard-cooked eggs, halved
Dash of paprika

How to prepare

Pick over oysters to remove any bits of shell. Cook oysters in liquor for about 5 minutes or until their edges begin to curl.
Melt butter, add flour, and brown slightly. Drain liquor from oysters and add enough milk to the liquor to make 2 cups of liquid. Add the liquid to the flour, blending until smooth.
Simmer, stirring constantly, until thickened. Add salt, pepper, and pepper sauce. Add oysters, celery, and parsley; cook only long enough to warm the oysters.
Place a ring on a serving dish. Arrange eggs on rice and pour creamed oysters over all.
Sprinkle with paprika. Garnish with parsley, if desired.

Variations

Add cooked bacon or ham for a smoky flavor.
Substitute cooked quinoa or couscous for the rice.
Stir in a splash of white wine for added depth of flavor.

Cooking Tips & Tricks

Be sure to cook the oysters just until their edges begin to curl to prevent them from becoming tough.

- Stir the sauce constantly while simmering to prevent lumps from forming.

- Garnish with fresh parsley for a pop of color and flavor.

Serving Suggestions

Serve Creamed Oysters on Rice with a side of steamed vegetables or a crisp green salad.

Cooking Techniques

Be sure to cook the oysters just until their edges begin to curl to prevent them from becoming tough.

- Stir the sauce constantly while simmering to prevent lumps from forming.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute almond milk for dairy milk for a dairy-free version.

Make Ahead Tips

The sauce for Creamed Oysters on Rice can be made ahead of time and reheated before serving.

Presentation Ideas

Serve Creamed Oysters on Rice in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair Creamed Oysters on Rice with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Creamed Oysters on Rice contains approximately 350 calories.

Carbohydrates

Each serving of Creamed Oysters on Rice contains approximately 30 grams of carbohydrates.

Fats

Each serving of Creamed Oysters on Rice contains approximately 15 grams of fat.

Proteins

Each serving of Creamed Oysters on Rice contains approximately 20 grams of protein.

Vitamins and minerals

Oysters are a good source of vitamins and minerals, including zinc, iron, and vitamin B12.

Alergens

This recipe contains shellfish (oysters) and eggs.

Summary

Creamed Oysters on Rice is a rich and satisfying dish that is high in protein and essential vitamins and minerals.

Summary

Creamed Oysters on Rice is a delicious and comforting dish that is perfect for a special occasion or a cozy night in. With its creamy sauce and tender oysters, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Creamed Oysters on Rice. It was a hot summer day and I was visiting my friend Mary's house for a cookout. Mary's grandmother, Mrs. Johnson, was known for her amazing cooking skills and she had prepared a feast for us that day.

As we sat down at the table, Mrs. Johnson brought out a steaming dish of Creamed Oysters on Rice. The creamy sauce, the plump oysters, and the fluffy rice all combined to create a dish that was truly out of this world. I had never tasted anything like it before and I knew I had to learn how to make it myself.

After we finished eating, I asked Mrs. Johnson for the recipe. She smiled and told me that it was a family secret, passed down from generation to generation. But she could see how much I loved the dish, so she promised to teach me how to make it the next time I came over.

A few weeks later, I found myself back at Mary's house, ready to learn the secrets of Creamed Oysters on Rice. Mrs. Johnson took me into her kitchen and showed me how to make the dish step by step. She explained that the key to a good cream sauce was to start with a roux made from butter and flour, and to slowly add in the milk until it thickened.

Next, she showed me how to shuck fresh oysters and how to cook them just until they were plump and juicy. She emphasized the importance of not overcooking the oysters, as they could become tough and rubbery.

Finally, Mrs. Johnson taught me how to cook the rice perfectly, so that it was fluffy and light. She explained that the rice was the perfect base for the creamy oysters, soaking up the sauce and adding a delicious texture to the dish.

As we sat down to eat the Creamed Oysters on Rice that I had made myself, I felt a sense of pride and accomplishment. Mrs. Johnson praised me for my skills in the kitchen and told me that I had a natural talent for cooking. From that day on, I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Creamed Oysters on Rice countless times for my family and friends. Each time, I think back to that hot summer day at Mary's house and the moment when Mrs. Johnson shared her family recipe with me.

I have added my own touch to the recipe over the years, experimenting with different seasonings and garnishes to make it my own. But the heart of the dish has always remained the same – plump oysters in a creamy sauce, served over fluffy rice.

As I look back on my culinary journey, I am grateful for the knowledge and skills that Mrs. Johnson passed down to me. Cooking has always been a passion of mine, and I am proud to carry on the tradition of Creamed Oysters on Rice in my own family.

So the next time you find yourself craving a comforting and delicious meal, why not try your hand at making Creamed Oysters on Rice? I can guarantee that it will be a hit with your loved ones, just as it has been with mine. Happy cooking!