|On page 137 of
night of June 16, 1988), Louisa alludes to a sea island dish called oysters
an' rice. The recipe was given to us by a national treasure, Cornelia
Bailey of Hog Hammock, Sapelo Island, Georgia. All the ingredients were
either grown or gathered by sea island residents to make a smooth, nutritious,
and inexpensive dish. Try this surprisingly filling pot with a small
salad or raw vegetables on the side.
Oysters an' Rice Sapelo
4 slices bacon - chopped
1 medium onion - chopped
1 stalk celery - chopped
1 green pepper - chopped
1 cup rice
1/2 pint oysters
2 cups liquid (water plus oyster liquor)
Salt and pepper to taste
Fry bacon then saute onion, celery, and green pepper. Drain grease.
Measure oyster liquor, adding enough water to make a total of 2 cups
liquid. Add rice, water, oysters, and seasonings to vegetables. Cover
and cook approximately 20 minutes ('til rice is fluffy). Serve.
Note: If using brown rice, there are two options. A speedy method is
to precook the brown rice in a pressure cooker for 4 minutes (15-pounds)
and let the pressure slowly reduce. Then, you can follow the above
recipe. Another method is to increase the total cooking time for the
rice to 45 minutes. In this case, hold the oysters out, adding them
during the last 20 minutes.
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