Ingredients
| 2 cups | wild rice | | 1/2 lb. | pork sausage | | 1 bunch | green onions, chopped | | 2 to 3 | ribs celery, chopped | | 1 pint | oysters, quartered with oyster liqueur reserved | | 2 to 3 tbsp. | parsley, chopped | | Salt, to taste | | Ground black pepper, to taste | | Ground paprika, to taste |
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Instructions
Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275°F (135°C) oven to dry out for a few minutes. Sauté pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
Sauté onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7-10 minutes, until oysters curl on edges. Drain this mixture in a colander. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste. Bake at 350°F (175°C) until heated through.
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