Oyster Corn Bread Stuffing

By nekmor

Oyster cornbread stuffing brings two of the favorite stuffing ingredients together in this delicious and flavorful stuffing casserole that is a perfect side dish for any special occasion.

Ingredients

• 1/4 cup melted butter
• 1 quart well-drained raw oysters, keep the juice
• 1 tablespoon Cajun seasoning, or to taste
• 2 cups finely chopped onions
• 1 cup chopped celery
• 1/2 cup bell pepper, finely diced
• (we use red bell pepper for color)
• 1/2 cup milk
• 1 cup finely sliced green onion, just the greens
• 2 eggs, slightly beaten
• 8 cups of cornbread, crumbled**
• You can use cornbread of choice, either homemade or a mix. A good choice would be two boxes of Jiffy Cornbread mix

Preparation

Step 1

In a big, deep skillet (at least 12" diameter) bring melted butter up to saute` temperature.

Put the well-drained oysters into the melted butter and season with Cajun seasoning. Saute`oysters approximately five minutes, until they are curled. Remove the oysters and let them cool.

Put onions, celery, bell pepper in the pan and saute` until the onions are transluscent, retaining a little crunch. At that point, add oyster juice, bring to slow boil and let reduce slightly. Add 1/2 cup milk and the green onions. Bring to a slow boil. Turn off the heat and let cool. While sauce is cooling, dice the oysters. Add the oysters to the sauce. In a large mixing bowl, combine the crumbled cornbread, eggs, and oyster sauce. Mix well. It should have a thick, lumpy batter consistency. Place in a greased 9x13" cake pan and bake at 375°F oven for 45 minutes, or until toothpick comes out clean.