New Orleans Oyster Dressing

Categories: Side dish | Stuffings

Serves: 4 Servings

Ingredients:

3 tb Olive oil
1/2 c Chopped onion
1/2 c Chopped green bell pepper
1/2 c Chopped celery
2 tb Chopped garlic
3 c Cubed day-old bread
1 1/2 c Oysters with their liquor
1 c Chicken broth
1/4 c Chopped green onions
2 tb Chopped parsley
1 tb Bayou Blast; see * Note
1/2 ts Tabasco pepper sauce
Salt; to taste
Freshly-ground black pepper;
-to taste

Instructions:
* 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.

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 - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-18-1997

Recipe by: Emeril Lagasse

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