Growing up, my grandfather was the “oyster dressing maker” in our family. I still remember the old-fashioned double stove and all the dreamy scents that would come out of it at Thanksgiving! Even when I was a kid, and as much as I hated oysters, I loved PaPa’s Oyster Dressing.
Over the years, I’ve “tweaked” it a little here and there – mostly because there never was an “official” recipe. But, since I want my children to pass on the tradition, I went ahead and put one together for posterity’s sake, and I thought I’d share it with you!
Papa's Cajun Oyster Dressing
- 4 lb. Ground breakfast sausage Browned and drained (No MSG!)
- Turkey giblets
- Fresh chopped garlic
- 3 Onions Diced
- 2 cups Celery Diced
- 2 Bell peppers Diced
- 2 cups Green onion Chopped
- 2 cups Basmati rice Uncooked
- 2-3 pints Fresh oysters with the liquor (chopped)
- Dark roux (made with flour and sausage drippings - you can make this gluten free)
- 2 cups Homemade rich turkey stock (Important! I usually make a turkey bone broth)
- Cajun seasoning (to taste)
- Cayenne (to taste)
- Powdered garlic (to taste)
- Himalayan Sea Salt (only add salt if your cajun seasoning doesn't have any, or else it could be too salty)
- 3-4 Bay leaves
- 3-4 drops Black Pepper Vitality essential oil (Young Living)
- 1-2 drops Marjoram Vitality essential oil (Young Living)
- 1-2 drops Clove Vitality essential oil (Young Living)
- 2-3 drops 2-3 drops Thyme Vitality essential oil (Young Living)*
- Cook rice, fluff, and set aside.
- Brown sausage and drain into pan for making a roux.
- Prepare roux using sausage drippings (or avocado oil) until dark brown (the color of a dirty penny). A cast iron pot works well for this!
- Sauté white onion, garlic, celery, and bell pepper in the finished roux.
- Add green onion and sauté about 3 minutes.
- Whisk in turkey stock, chopped giblets, and seasonings.
- When thickened to a thin gravy consistency add fresh oysters (might want to cut up if they’re large).
- Slowly add cooked sausage and cooked basmati rice and mix well.
- Add seasonings. Just when you think you have enough cajun seasoning and cayenne, add more!
- Give mixture time for seasonings to soak into the rice.
- As it thickens, add oyster liquor (broth).
- Keep warm in the oven until ready to serve, adding more turkey broth if needed.