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Oyster Loaf Po Boy
Ingredients:
Two loaves of French bread
(slice length-wise and hollow out without tearing the crust. Save
the hollowed out bread from one loaf of bread)
One lb. wild rice.
One lb. boiled and peeled
small shrimps
One pint of fresh oysters with
liquor
One lb. ground chuck
Three cups of chicken broth
Two or three toes of garlic
(chop small)
One small yellow onion (chop
small)
Slices of provolone cheese
Olive oil, salt, black pepper,
Creole seasoning, cayenne, parsley flakes, soy sauce, hot sauce
In a large skillet, begin to brown the chuck in a
little olive oil. Season with salt, pepper, parsley flakes, soy
sauce, Creole seasoning and cayenne. Add the onion and garlic
to sauté'. Stir-in the wild rice. Stir-in the chicken broth
and oyster liquor. Add a little more of your seasoning to your
taste. Add the shrimps and the bread that you saved from the
bread. Fold-in the oysters and simply cook until the rice is done
and tender.
When done, cut
the heat so the ingredients will cool and settle a bit. In the
hollowed-out loaves of bread, place slices of provolone. With a
spoon, fill one side of the bread, generously with the stuffing.
Dash-on a little Creole seasoning, soy sauce and hot sauce. Close
and smash the Po boy (Po Boy eaters know what that means). Wrap
tight in foil and bake 300 degrees for about 30 minutes. If you
like your poboy a little more crunchy, unwrap the foil to
brown the outside.
*You can cook a
whole loaf or cut into 6-8 inch servings. I like cooking the whole
loaf and when done, cut into about 3 inch servings.
If cooking ahead
of time, simply wrap the poboys and save in the ice box. Bake when
everybody's hungry.
Just a slight
variation... I've made this dish before, by adding roasted diced
pecan or slivered almonds while cooking.*
Bassman...
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