Stuffed Oysters Recipe - Cooking Index
Stuffed Oysters Recipe - Cooking Index
| 1 lb | 454g / 16oz | Breakfast sausage - country-style or Italian |
| Sausage - removed from casing | ||
| 1/2 cup | 46g / 1.6oz | Parsley - minced |
| 1/2 cup | 31g / 1.1oz | Green onions - chopped |
| 1 | Pin oysters - drained and chopped - liquid reserved | |
| 4 | Hamburger or hot dog buns - dried in oven crumbled | |
| 1/4 cup | 49g / 1.7oz | Butter - or margarine |
| 1/2 | Lemon - juiced | |
| Seasoned bread crumbs |
Crumble sausage and brown slowly in skillet. Add oysters, parsley and green onions.
Cook for 10 minutes. Mix in crumbled bread, butter and lemon juice.
If it's too dry, add a little oyster liquor.
Blend well. Stuff the oyster shells (or place in casserole dish or ramekins) and top with seasoned bread crumbs.
Bake at 250F for 25 to 30 minutes.
Recipe from "Cooking Creole" column, by Marcelle Bienvenu, The Times-Picayune, New Orleans, Louisiana.
Source:
Garry Howard
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