| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Orleans |
Side dish, Stuffings |
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
foil and bake 20 minutes until golden.
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
Recipe by: Emeril Lagasse
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