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

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