Endangered - A Suspense Novel
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On page 137 of Endangered (the night of June 16, 1988), Louisa alludes to a sea island dish called oysters an' rice. The recipe was given to us by a national treasure, Cornelia Bailey of Hog Hammock, Sapelo Island, Georgia. All the ingredients were either grown or gathered by sea island residents to make a smooth, nutritious, and inexpensive dish. Try this surprisingly filling pot with a small salad or raw vegetables on the side.

Oysters an' Rice Sapelo

4 slices bacon - chopped
1 medium onion - chopped
1 stalk celery - chopped
1 green pepper - chopped
1 cup rice
1/2 pint oysters
2 cups liquid (water plus oyster liquor)
Salt and pepper to taste

Fry bacon then saute onion, celery, and green pepper. Drain grease. Measure oyster liquor, adding enough water to make a total of 2 cups liquid. Add rice, water, oysters, and seasonings to vegetables. Cover and cook approximately 20 minutes ('til rice is fluffy). Serve.

Note: If using brown rice, there are two options. A speedy method is to precook the brown rice in a pressure cooker for 4 minutes (15-pounds) and let the pressure slowly reduce. Then, you can follow the above recipe. Another method is to increase the total cooking time for the rice to 45 minutes. In this case, hold the oysters out, adding them during the last 20 minutes.

Cornelia Bailey of Sapelo Island, GA


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