Chef Paul's World Famous Oyster Dressing
Last updated 6/12/2012 1:13:13 AM. Recipe ID 41522. Report a problem with this recipe.
Title: Chef paul's world famous oyster dressing
Yield: 1 Servings
20 sm To medium oysters in their
-liquor, 1/2 pound, about
1 c Cold water
3/8 lb (1 1/2 sticks) margarine
1 1/2 c Chopped onions
1 c Chopped celery
1 c Chopped green bell peppers
4 ts Chef Paul Prudhomme's
1 ts Minced garlic
1/2 c Chopped green onions
1/2 c Very finely chopped fresh
3 Bay leaves
1 c Very fine dry bread crumbs;
2 tb Unsalted butter; softened
Combine the oysters and water; stir and refrigerate at least 1 hour.
Strain and reserve the oysters and oyster water; refrigerate until
ready to use.
Melt 4 tablespoons of the margarine in a large skillet over high
heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2
cup of the celery and 1/2 cup of the bell peppers. Sauté over high
heat until onions are dark brown but not burned, about 8 minutes,
When the onions are browned, stir 2 teaspoons of the Seafood Magic
and the garlic into the skillet. Reduce heat to medium and continue
cooking 5 minutes, stirring occasionally. Add the remaining 3/4 cup
onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine,
and 1/4 cup of the green onions, 1/4 cup of the parsley and the bay
leaves. Stir until margarine is melted.
Continue cooking 10 minutes, stirring occasionally. Stir in the
reserved oyster water and cook over high heat about 10 minutes,
stirring occasionally. Stir in the remaining 2 teaspoons Seafood
Magic and enough bread crumbs to make a moist, but not runny
dressing; remove from heat. Stir in the drained oysters. Spoon
dressing into an ungreased 8 x 8-inch baking pan and bake uncovered
in a 350° oven for 30 minutes. Remove from oven, discard bay leaves
and stir in the butter and the remaining 1/4 cup green onions and 1/4
cup parsley. Makes about 3 cups.
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