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Geraldine Jones’ Louisiana Seafood Stuffing

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CATEGORY CUISINE TAG YIELD
Meats La, Times 16 servings

INGREDIENTS

1 Box Corn bread stuffing mix ; (1 lb)
3 tb Corn oil
1 Onion; diced
3 Celery stalks; finely diced
1/2 Bell pepper; finely diced
3 Garlic cloves; finely diced
1/2 lb Chicken gizzards; finely minced
1 Jar Oysters liquid reserved ; (8 oz)
1/2 lb Small shrimp; peeled , deveined
1 cn Crab meat -(6 oz); liquid reserved
2 ts Seasoned salt
1 ts Pepper
1 bn Green onions; finely diced
1 bn Parsley; minced

INSTRUCTIONS

Place corn bread stuffing mix in large bowl. Heat 2 tablespoons oil in
skillet and saute onion, celery, bell pepper and garlic until tender, 10
minutes. In another skillet, fry minced gizzards in remaining 1 tablespoon
oil 10 minutes. Add oysters, shrimp and crab meat and cook until shrimp is
done, 5 to 7 minutes. Add gizzard mixture to bowl along with reserved
oyster and crab juice. Fill empty oyster jar with water twice and add to
stuffing mix. Add more liquid if stuffing appears too dry. Blend sauteed
vegetables, seasoned salt, pepper, green onions and parsley into stuffing
mix. Return stuffing to skillet. Cook on low heat about 10 minutes, then
return to baking pan and bake at 350 degrees until brown, 25 to 30 minutes.
Yields 16 servings.
Each of 16 servings: 187 calories, 412 mg sodium, 43 mg cholesterol, 5
grams fat, 25 grams carbohydrates, 11 grams protein, 0.32 gram fiber
Comments: This recipe will stuff up to 8 large trout. Have a butcher dress
the trout for stuffing and bake the stuffed fish at 350 degrees 15 to 20
minutes. Bake any remaining stuffing until brown, 20 to 30 minutes.
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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