Ingredients Jump to Instructions ↓

  1. 1 (10 3/4-ounce) can beef broth

  2. 2 1/2 cups water

  3. 1 box long-grain wild rice (recommended: raw Mahatma Long-Grain and Wild Rice with seasoning)

  4. 3/4 cup (1 1/2 sticks) butter, divided

  5. 4 dashes hot sauce, plus more, to taste (recommended: Texas Pete)

  6. 2 quarts oysters, very well drained Salt and freshly ground black pepper

  7. 1 (10 3/4-ounce) can cream of mushroom soup

  8. 1 cup half-and-half

  9. 1 1/2 teaspoons onion powder

  10. 1/2 teaspoon garlic salt

  11. 1/2 cup finely minced fresh parsley leaves Red pepper flakes, for garnishing

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. In a saucepan , bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork. Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. Place half of the rice in a greased 13 by 9 by 2-inch baking dish . Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste. Top with the remaining rice. In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley and red pepper flakes.


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