New orleans oyster dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | tablespoon | olive oil |
| ½ | cup | chopped onion |
| ½ | cup | chopped green bell pepper |
| ½ | cup | chopped celery |
| 2.00 | tablespoon | chopped garlic |
| 3.00 | cup | cubed day-old bread |
| 1½ | cup | oysters with their liquor |
| 1.00 | cup | chicken broth |
| ¼ | cup | chopped green onions |
| 2.00 | tablespoon | chopped parsley |
| 1.00 | tablespoon | bayou blast; see * note |
| ½ | teaspoon | tabasco pepper sauce |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat oven to 350 degrees. Generously oil a medium baking dish. In a large skillet heat oil until it begins to smoke. Add onion, green pepper and celery and saute, stirring frequently, 2 minutes. Add garlic and cook 2 minutes more. Lower heat and fold in bread cubes, oysters and their liquor, and broth until moistened. Add green onions, parsley, Bayou Blast, and Tabasco pepper sauce; season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes until golden. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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