Written by
|
Saturday, 25 June 2011 00:03 |
MISSY One of the best we have ever served! 2 tsp unsalted butter 1 pint oysters & liquor (check for shells) 2 TBS vegetable oil 2 cups chopped yellow onion 1 cup chopped bell pepper 1 cup chopped celery 1 tsp salt ¼-1/2...
One of the best we have ever served!
- 2 tsp unsalted butter
- 1 pint oysters & liquor (check for shells)
- 2 TBS vegetable oil
- 2 cups chopped yellow onion
- 1 cup chopped bell pepper
- 1 cup chopped celery
- 1 tsp salt
- ¼-1/2 tsp cayenne pepper
- 3 whole bay leaves
- 1 TBS minced garlic
- ¼ cup chopped parsley
- 1 cup chicken stock
- ¼ cup chopped green onions
- 4 cups 1-inch cubes of French bread that has been lightly toasted
- 1/3 cup freshly grated Parmesan cheese
- Preheat oven to 375°, lightly spray non-stick coating into casserole
- Drain oysters, reserve liquor
- Saute’ onion, bell pepper, celery, salt & cayenne in vegetable oil over medium high heat until thoroughly wilted—about 5 minutes
- Add bay leaves, garlic, parsley & saute’ additional 1 minute
- Add stock and continue cooking for 2-3 minutes stirring constantly
- Fold in green onions, oyster liquor, and bread cubes; remove from heat
- In large bowl combine above with oysters and cheese; mix well
- Pour into greased casserole
- Bake 1 hour at 375° until bubbly and golden brown
Serves 4-6
If casserole is filled near top, it’s best that you place dish on a foil or metal tray to avoid unnecessary clean up
|
Last Updated on Wednesday, 06 July 2011 02:34 |