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Ingredientes
- 20 sm To medium oysters in their liquor, 1/2 lb., about
- 1 c. Cool water
- 3/8 lb (1 1/2 sticks) margarine
- 1 1/2 c. Minced onions
- 1 c. Minced celery
- 1 c. Minced green bell peppers
- 4 tsp Chef Paul Prudhomme's Seafood Magic
- 1 tsp Chopped garlic
- 1/2 c. Minced green onions
- 1/2 c. Very finely minced fresh parsley
- 3 x Bay leaves
- 1 c. Very fine dry bread crumbs, about
- 2 Tbsp. Unsalted butter, softened
Direcciones
- Combine the oysters and water; stir and chill at least 1 hour. Strain and reserve the oysters and oyster water; chill till ready to use.
- Heat 4 Tbsp. of the margarine in a large skillet over high heat. When margarine is almost melted, add in 3/4 c. of the onions, 1/2 c. of the celery and 1/2 c. of the bell peppers. Saute/fry over high heat till onions are dark brown but not burned, about 8 min, stirring frequently.
- When the onions are browned, stir 2 tsp. of the Seafood Magic and the garlic into the skillet. Reduce heat to medium and continue cooking 5 min, stirring occasionally. Add in the remaining 3/4 c. onions, 1/2 c. celery, 1/2 c. bell peppers and 1 stick margarine, and 1/4 c. of the green onions, 1/4 c. of the parsley and the bay leaves. Stir till margarine is melted.
- Continue cooking 10 min, stirring occasionally. Stir in the reserved oyster water and cook over high heat about 10 min, stirring occasionally. Stir in the remaining 2 tsp. Seafood Magic and sufficient bread crumbs to make a moist, but not runny dressing; remove from heat.
- Stir in the liquid removed oysters. Spoon dressing into an ungreased 8 x 8-inch baking pan and bake uncovered in a 350 oven for 30 min. Remove from oven, throw away bay leaves and stir in the butter and the remaining 1/4 c. green onions and 1/4 c. parsley.
- Makes about 3 c..
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