New Orleans Oyster Dressing

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
2 tablespoons	30ml	Chopped garlic
3 cups	711ml	Cubed day-old bread
1 1/2 cups	355ml	Oysters with their liquor
1 cup	237ml	Chicken broth
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Chopped parsley
1 tablespoon	15ml	Bayou Blast - see * Note
1/2 teaspoon	2.5ml	Tabasco pepper sauce
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat oven to 350 degrees. Generously oil a medium baking dish.

In a large skillet heat oil until it begins to smoke. Add onion, green pepper and celery and saute, stirring frequently, 2 minutes. Add garlic and cook 2 minutes more. Lower heat and fold in bread cubes, oysters and their liquor, and broth until moistened. Add green onions, parsley, Bayou Blast, and Tabasco pepper sauce; season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes until golden.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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