Louisiana Public Broadcasting Proudly Presents:
Ms. Lucy’s Cajun Classroom
Sample Recipes

	Ingredients: ¼ - 1 ½ ¼ 1 3 ½ ¼ - cup oil giblets from fowl, chopped cup chopped onion cup chopped bell pepper cup chopped celery pint oysters, undrained cups cooked rice cup chopped onion tops cup chopped parsley salt & pepper Directions: Brown chopped giblets in oil until brown; add chopped onions, bell pepper and celery. Cook with giblets on medium heat until light brown. Add oysters and juice and cook for about 10 minutes. Add onion tops, parsley and rice. Season well. Mix all together. Stuff fowl (hen, fryer or turkey) with enough mixture to fill cavity. Bake fowl as directed. If there is any remaining mixture, simply bake it in a covered dish that has been sprayed with PAM at 325 degrees for 30 minutes. This can be used as a side dressing just like Dirty Rice Dressing. However, do not keep any as leftovers and reheat the next day because oysters do not reheat well. Throw any leftovers away.

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