Title: Chef paul's world famous oyster dressing
 Categories: None
      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
           -Seafood Magic
      1 ts Minced garlic
    1/2 c  Chopped green onions
    1/2 c  Very finely chopped fresh
           -parsley
      3    Bay leaves
      1 c  Very fine dry bread crumbs;
           -about
      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,
  stirring frequently.
  
  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.