From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
- 2 pounds lean ground pork
- 1 cup chopped onion
- salt and pepper, to taste
- 2 pints fresh stewing oysters, drained
- 3 cups chopped celery
- 6 cups cooked regular rice
Brown pork and onion in a Dutch oven. Season with salt and pepper. Drain oysters, reserving liquid. Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour. Stir occasionally, adding a little water if necessary. Add oysters and cook for five more minutes. Add five to six cups of rice as needed to absorb most of the liquid. Heat thoroughly.
SERVINGS: 10 - 12