Ruth Fertel's Plaquemines Parish Oyster Dressing

By á-34054

Delicious oyster dressing with a mixture of regular and spicy sausage with a variety of sautéed vegetables to add flavor and texture. This is perfect for a special occasion, or just because you are craving some awesome oyster stuffing!

Ingredients

• 1 gallon oysters with liquid
• 1/4 pound butter
• 1 pound smoked sausage, minced
• 1 pound hot sausage, minced
• 3 cups diced onions
• 2 cups diced celery
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1/4 cup minced garlic
• 12 chicken bouillon cubes
• 3 (2 1/2 foot long) loaves stale French bread
• Salt, black pepper, red pepper flakes to taste
• 1 dozen eggs, whipped
• 1 pound melted butter

Details

Servings 12
Preparation time 30mins
Cooking time 105mins

Preparation

Step 1

Pour oysters into a large pan, reserving liquid, and go through them one at a time, removing any partial shells that remain. Heat oysters in liquid until edges curl. Drain oysters, save liquid and set aside. When oysters are cool to touch, chop coarsely and set aside.

In a large Dutch oven, heat ¼ pound butter over medium-high heat. Sauté sausages until oil is rendered. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add chopped oysters, oyster liquid and bouillon cubes. Bring to a rolling boil, reduce to simmer and cook 5 minutes. Season with salt and peppers.

Preheat oven to 350°F. Chop stale French bread into 1-inch cubes, and add bread into oyster mixture, 2 cups at a time, until enough bread has been added to absorb liquid but mixture is still moist. Remove from heat and add eggs and remaining melted butter, blending well into mixture. Pour into a large baking pan. Cover with aluminum foil and bake 1 hour. Remove foil and brown for about 15 minutes.