Giga’s Oyster & Sausage Rice
Giga’s Oyster & Sausage Rice
Rated 5.0 stars by 2 users
Servings
4-6
This recipe is an updated version of a family heirloom recipe found in the famous Charleston Receipts cookbook. We preserved the star ingredients–sausage, oysters, water chestnuts, and of course, Charleston Gold Rice–and we punched up the flavor with crispy garlic chips, shiitake mushrooms, and fresh cilantro.
Don Quattlebaum
Ingredients
- 2 tablespoons canola oil
- 4 large cloves garlic, peeled and sliced crosswise into chips
- 1/2 pound bulk mild Italian sausage
- 5 ounces sliced shiitake mushrooms
- 1 8-ounce can water chestnuts, drained, thinly sliced
- 1 cup diced celery
- 1 cup diced onion
- 1/4 teaspoon red pepper flakes
- 3 cups cooked Charleston Gold Rice, from about 1 cup raw (see recipe), at room temperature
- 1 dozen oysters, shucked (or 1 pint pre-shucked oysters)
- 1 tablespoon chopped fresh cilantro
Directions
Heat canola oil in a large skillet or deep-sided sauté pan over medium-low heat. Add garlic chips and cook until golden brown, stirring constantly, about 3 minutes. Transfer to a paper towel using a slotted spoon.
To the same skillet, add sausage and increase heat to medium. Break up the meat with a wooden spoon while cooking until browned throughout, about 5-7 minutes. Transfer to a bowl with a slotted spoon.
Add shiitakes and 1 teaspoon salt to the pan drippings and cook until mushrooms are browned and moisture has evaporated, about 5 minutes. Add sliced water chestnuts, celery, onion, and red pepper flakes. Cook, stirring occasionally, until celery is crisp-tender, about 3-4 minutes.
Return browned sausage and cooked rice to the pan. Stir until fully incorporated and rice is warmed through, about 2-3 minutes.
Add oysters and let steam on top of the rice over medium heat for 1-2 minutes, until the bottom of the rice begins to crisp and the edges of the oysters begin to curl. Gently fold everything together and continue to cook until oysters are cooked through, about 2-3 minutes longer.
Taste and season with salt and freshly ground black pepper. Garnish with garlic chips and cilantro.
Recipe Note
This recipe is an updated version of a family heirloom recipe found in the famous Charleston Receipts cookbook. We preserved the star ingredients–sausage, oysters, water chestnuts, and of course, Charleston Gold Rice–and we punched up the flavor with crispy garlic chips, shiitake mushrooms, and fresh cilantro.