The Mayor's Shrimp & Oyster Pilaf

Dan-Amer #1's Note:

This is taken from "Savannah Style" a cookbook from the Jr. League there published in 1980.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 cups onions , chopped
• 1 cup butter
• 15 ounces canned tomato sauce
• 16 ounces canned whole tomatoes , mashed
• 5 cups chicken broth
• 2 cups rice
• 1 lb raw shrimp , peeled & deveined
• 1 pint oyster , drained
• salt & pepper , to taste

Directions:

1. Put 1/2 cup butter in a large pot, then add the onions & brown slightly. Add the tomato sauce & the whole mashed tomatoes and let simmer for 30 minutes.
2. Add the chicken broth, salt, & pepper and simmer for a further 30 minutes.
3. Bring the mixture up to a boil and add the rice, shrimp, and oysters. Reduce heat at once to very low, cover the pot, and cook for 20 minutes without removing lid. Remove lid, stir well, & cook for 10 minutes.
4. Place 1/2 cup butter in a skillet and burn until BLACK. Pour burned butter into the large pot with the other ingredients, stir again, and serve.