Directions

1. 1. In a small pot, over medium high heat, add the butter, garlic and celery; cook until it is fully aromatic, about three minutes. Add the rice and water; bring to a full boil. Reduce the heat to low, cover and cook for 25 minutes.
2. 2. Make up the sauce by combining the mayonnaise, mustard, hot sauce, salt, pepper and red pepper flakes. Stir until all is evenly incorporated; set aside.
3. 3. Cut off the top crust of the bread and hollow out the inside. Spread the sauce evenly on the inside of the loaf and place the loaf in a 200 degrees F oven to warm up, about 10 minutes.
4. 4. Make the seasoned flour by combining the flour, garlic powder, onion powder, celery salt and pepper in a bowl; mix thoroughly, reserve.
5. 5. In a deep pot or fryer, heat 3 inches of oil to 375 degrees F. Dredge the oysters in the seasoned flour and fry until cooked through, about three to five minutes.
6. 6. Remove the bread from the oven and fill with the oysters. Place the bread boat in the center of a platter and surround it with the cooked seasoned rice.
7. 7. Garnish with pickles, lemon sliced and chopped parsley.