New orleans oyster dressing

Yield: 4 servings

Measure 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

* 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

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