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Title: New Orleans Oyster Dressing
Yield: 4 Servings

Ingredients

      3 tb Olive oil
    1/2 c  Chopped onion
    1/2 c  Chopped green bell pepper
    1/2 c  Chopped celery
      2 tb Chopped garlic
      3 c  Cubed day-old bread
  1 1/2 c  Oysters with their liquor
      1 c  Chicken broth
    1/4 c  Chopped green onions
      2 tb Chopped parsley
      1 tb Bayou Blast; see * Note
    1/2 ts Tabasco pepper sauce
           Salt; to taste
           Freshly-ground black pepper;
           - to taste

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 foiland bake 20 minutes until golden.
This recipe yields 4 servings.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

11-18-1997

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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