Gluten-Free Crab and Oyster Dressing with Wild Rice

Celiac.com 01/07/2022 - A harmonious marriage of fresh oysters, lump crabmeat, onions, mushrooms, bell peppers and Zatarain’s Long Grain and Wild Rice, this gluten-free version of the New Orleans holiday classic will turn heads and bring smiles all around. 

Ingredients:

• 2¼ cups water
• 4 tablespoons butter, divided
• 1 package Zatarain's Long Grain & Wild Rice
• 1 cup chopped onion
• 1 cup sliced mushrooms
• ½ cup diced green bell pepper
• 1 pound lump crabmeat
• 1 pint oysters, drained
• 1 cup toasted chopped pecans
• ½ cup gluten-free bread crumbs
• 3 tablespoons thinly sliced green onion

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Directions:
Boil water and 2 tablespoons of the butter in medium saucepan. 

Stir in Rice Mix, and return to boil. 

Reduce heat to low; cover and simmer 25 minutes or until rice is tender. 

Remove from heat. 

Let stand 5 minutes

Meanwhile, melt remaining 2 tablespoons butter in large skillet on medium heat. 

Add onion, mushroom and bell pepper; cook and stir 5 minutes or until tender. 

Add crabmeat and oysters; cook and stir 4 minutes

Stir in rice mixture, pecans, gluten-free bread crumbs and green onion. 

Cook and stir until heated through.

Serve hot.