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Receta Chef Paul's World Famous Oyster Dressing

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Makes about 3 c..
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