PAUL PRUDHOMME OYSTER STUFFING

PAUL PRUDHOMME OYSTER STUFFING image

Number Of Ingredients 21

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Seasoning mix:
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
Dressing ingredients:
About 20 small to medium oysters in their liquor, about 1/2 pound
1 cup cold water
6 ounces (1-1/2 sticks) margarine
1-1/2 cups onions, chopped
1 cup celery, chopped
1 cup green bell peppers, chopped
1 teaspoon garlic, minced
1 cup very fine dry French bread crumbs
2 tablespoon unsalted butter, softened
1/2 cup green onions, chopped
1/2 cup parsley, finely minced

Steps:

Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve 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 each of the celery and bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently. In a small bowl, combine the seasoning ingredients and mix well. When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 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 unti margarine is melted. Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix 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 baking pan and bake at 350°F for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.