1/2 cup cooking oil
1/3 cup chopped onions
1/3 cup bell peppers
1/3 cup celery
1 1/2 quarts oysters, drained
3 cups cooked rice
1/4 cup green onion tops
1/4 cup parsley, chopped
1 clove garlic, minced
1 teaspoon salt


Heat 1/2 cup cooking oil. 

Saute lightly chopped giblets and 1/3 each chopped onions, bell peppers, celery, add 1 1/2 quarts drained oysters, cook them until edges just begin to curl.  Add 3 cups cooked rice, 1/4 cup onion tops, 1/4 cup chopped parsley, 1 minced clove garlic, 1 teaspoon salt

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