Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 cup onion , diced fine

  3. 1/4 cup celery , diced fine

  4. 2 cups eggplant , diced small

  5. 1/4 cup red bell pepper , diced fine

  6. 1/4 cup green bell pepper , diced fine Salt & cayenne pepper to taste

  7. 1 tsp. Cajun seasoning

  8. 1 tbsp. garlic , diced fine

  9. 1/2 cup green onion or Chives

  10. 1 pound shucked oyster s, roughly chopped **Reserve juices or Oyster Liqueur**

  11. 1 1/2 cup oyster liqueur

  12. 6 egg s, lightly beaten 1-quart heavy cream

  13. 3 to 4 cups day old bread , cubed

  14. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. Butter a 13 by 9-inch rectangular casserole dish. Heat the olive oil in a sauté pan over medium-high heat. Add the onions & celery, sauté for 2 minutes. Add the eggplant & peppers, continue to sauté for 3 to 5 minutes, or until the vegetables are soft. Add season with salt & cayenne. Add the garlic & green onions, then keep sautéing for 2 minutes. Stir in the chopped oysters & sauté for 1 minute. Remove from the heat. In a large mixing bowl, whisk the oyster liqueur, eggs, & cream together. Add the oyster mixture, bread cubes & cheese mixing well. Re-season with a little more salt & cayenne pepper. Pour the dressing into the prepared pan & cover. Bake for 30 minutes. Remove the cover & bake for an additional 15 minutes, or until the dressing is set in the center, & a golden brown. Remove from the oven & cool slightly before serving. Lynn Byers McClellan

Comments

882,796
Send feedback