Geraldine jones' louisiana seafood stuffing
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box Corn bread stuffing mix ; (1 lb) | |
| 3 | tablespoons | Corn oil |
| 1 | Onion; diced | |
| 3 | Celery stalks; finely diced | |
| ½ | Bell pepper; finely diced | |
| 3 | Garlic cloves; finely diced | |
| ½ | pounds | Chicken gizzards; finely minced |
| 1 | Jar Oysters liquid reserved ; (8 oz) | |
| ½ | pounds | Small shrimp; peeled , deveined |
| 1 | can | Crab meat -(6 oz); liquid reserved |
| 2 | teaspoons | Seasoned salt |
| 1 | teaspoon | Pepper |
| 1 | bunch | Green onions; finely diced |
| 1 | bunch | Parsley; minced |
Directions
Place corn bread stuffing mix in large bowl. Heat 2 tablespoons oil in skillet and saute onion, celery, bell pepper and garlic until tender, 10 minutes. In another skillet, fry minced gizzards in remaining 1 tablespoon oil 10 minutes. Add oysters, shrimp and crab meat and cook until shrimp is done, 5 to 7 minutes. Add gizzard mixture to bowl along with reserved oyster and crab juice. Fill empty oyster jar with water twice and add to stuffing mix. Add more liquid if stuffing appears too dry. Blend sauteed vegetables, seasoned salt, pepper, green onions and parsley into stuffing mix. Return stuffing to skillet. Cook on low heat about 10 minutes, then return to baking pan and bake at 350 degrees until brown, 25 to 30 minutes.
Yields 16 servings.
Each of 16 servings: 187 calories, 412 mg sodium, 43 mg cholesterol, 5 grams fat, 25 grams carbohydrates, 11 grams protein, 0.32 gram fiber Comments: This recipe will stuff up to 8 large trout. Have a butcher dress the trout for stuffing and bake the stuffed fish at 350 degrees 15 to 20 minutes. Bake any remaining stuffing until brown, 20 to 30 minutes.
Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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