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3 lb Oysters, small to medium;
-shucked, in their liquor
4 c ;Water
3/4 lb Margarine
2 tb Margarine
6 c Onions; chopped, in all
4 c Celery; chopped, in all
4 c Bell peppers,green;chopped,
-divided
1 tb Garlic; minced
1 ts Garlic; minced
2 c Scallion; chopped, (tops
-only)
2 c Parsley, fresh; chopped very
-fine
8 sm Bay leaves
4 1/2 c Bread crumbs, very dry
-divided
4 tb Butter, sweet
Combine the oysters, oyster liquor, and water; stir
and refrigerate at least 1 hour. Strain and reserve
the oysters and 4 cups of the oyster water separately;
refrigerate again until ready to use
In a medium size bowl, combine the seasoning mix
ingredients; mix well. Set aside.
Place 1 stick plus 2 Tablespoosn of the margarine in a
heavy 8-quart saucepan or large Dutch oven over high
heat. When margarine is half melted, add 3 cups of
the onions, 2 cups of the celery, and 2 cups of the
bell peppers; saute until onions are well browned,
about 30 minutes, stirring occasionally. Stir in 3
tablespoons of the seasoning mix and the garlic.
Reduce heat to low and cook about 4 minutes, stirring
and scraping pan bottom occasionally. Add the
remaining 2 sticks of margarine, 3 cups onions, 2 cups
celery and 2 cups bell peppers, 1 cup of the green
onions, 1 cup of the parsley, and the bay leaves. Turn
heat to high, stirring until margarine is melted; cook
until vegetables are tender but still a little
crunchy, about 10 minutes, stirring occasionally.
Now stir in the reserved 4 cups oyster water and cook
about 15 minutes, stirring occasionally. Stir in the
remaining 1 tablespoon plus 1 teaspoon seasoning mix
and enough bread crumbs (start with 4 cups, but you
may need a little more) to make a fairly moist but not
runny dressing. Remove from heat.
Drain oysters well and stir them into the dressing.
Spoon dressing into an ungreased 15x11-inch baking pan
(preferably not a non-stick type) and bake uncovered
in a 350 F oven until well browned, about 1 hour,
stirring only after a dark crust builds (30 to 45
minutes). Then remove from oven and stir thoroughly
but gently so oysters won't break apart, scraping
browned parts from pan bottom and sides into the
mixture. Discard bay leaves.
Add the butter and the remaining 1 cup green onions
and 1 cup parsley, stirring well. Serve as desired.
NOTE: Be certain to let the dressing cool, then
refrigerate it and chill it well before using it to
stuff fowl.
Paul Prudhomme
per Fred Towner
I feel like I am watching the destruction of our democracy while my neighbors and friends cheer it on
3 lb Oysters, small to medium;
-shucked, in their liquor
4 c ;Water
3/4 lb Margarine
2 tb Margarine
6 c Onions; chopped, in all
4 c Celery; chopped, in all
4 c Bell peppers,green;chopped,
-divided
1 tb Garlic; minced
1 ts Garlic; minced
2 c Scallion; chopped, (tops
-only)
2 c Parsley, fresh; chopped very
-fine
8 sm Bay leaves
4 1/2 c Bread crumbs, very dry
-divided
4 tb Butter, sweet
Combine the oysters, oyster liquor, and water; stir
and refrigerate at least 1 hour. Strain and reserve
the oysters and 4 cups of the oyster water separately;
refrigerate again until ready to use
In a medium size bowl, combine the seasoning mix
ingredients; mix well. Set aside.
Place 1 stick plus 2 Tablespoosn of the margarine in a
heavy 8-quart saucepan or large Dutch oven over high
heat. When margarine is half melted, add 3 cups of
the onions, 2 cups of the celery, and 2 cups of the
bell peppers; saute until onions are well browned,
about 30 minutes, stirring occasionally. Stir in 3
tablespoons of the seasoning mix and the garlic.
Reduce heat to low and cook about 4 minutes, stirring
and scraping pan bottom occasionally. Add the
remaining 2 sticks of margarine, 3 cups onions, 2 cups
celery and 2 cups bell peppers, 1 cup of the green
onions, 1 cup of the parsley, and the bay leaves. Turn
heat to high, stirring until margarine is melted; cook
until vegetables are tender but still a little
crunchy, about 10 minutes, stirring occasionally.
Now stir in the reserved 4 cups oyster water and cook
about 15 minutes, stirring occasionally. Stir in the
remaining 1 tablespoon plus 1 teaspoon seasoning mix
and enough bread crumbs (start with 4 cups, but you
may need a little more) to make a fairly moist but not
runny dressing. Remove from heat.
Drain oysters well and stir them into the dressing.
Spoon dressing into an ungreased 15x11-inch baking pan
(preferably not a non-stick type) and bake uncovered
in a 350 F oven until well browned, about 1 hour,
stirring only after a dark crust builds (30 to 45
minutes). Then remove from oven and stir thoroughly
but gently so oysters won't break apart, scraping
browned parts from pan bottom and sides into the
mixture. Discard bay leaves.
Add the butter and the remaining 1 cup green onions
and 1 cup parsley, stirring well. Serve as desired.
NOTE: Be certain to let the dressing cool, then
refrigerate it and chill it well before using it to
stuff fowl.
It has just the right amount of heat without being overpowering.
My wife got me a Paul Prudhomme cookbook about 25 years ago and I've about worn it out. Everything that I have made from the book has been fantastic. It was written before he marketed all of his spice mixes and all of the recipes have the spice mixtures that he used rather calling for his mixes. I think it's much better that way. I was surprised that this recipe was the original. It's hard to find the original recipes on line.
I feel like I am watching the destruction of our democracy while my neighbors and friends cheer it on
Looks good CGVT overall. Oysters make me puke so I think I'll leave those out. Might substitute a cup of leeks for a cup of the onions as well. I'll report back after Thanksgiving.
“Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.” - Groucho Marx
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