Ingredients
- 2 teaspoons unsalted butter
- 1 pint shucked oysters and their liquor
- 2 tablespoons vegetable oil
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 3 bay leaves
- 1 tablespoon minced garlic
- 1/4 cup finely chopped parsley
- 1 cup water
- 1/4 cup chopped green onions
- 4 cups 1-inch cubes French bread or homemade-style white bread
- 1/3 cup freshly grated Parmesan
Directions
Preheat oven to 375 degrees F. Butter a 9 by 11-inch baking pan with the butter and set aside.
Drain the oysters, reserving the oyster liquor. Set aside.
Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and saute for 5 minutes, or until soft. Add the bay leaves, garlic, and parsley, and saute for 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor, and the bread cubes. Stir to mix well, and remove from the heat.
In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown.
Remove the bay leaves before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By amerika2
Falls Church, VA
on March 23, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent! I make this every year for Thanksgiving and it is a crowd pleaser! Make sure to follow the directions though. If it came out soupy, you didn't do it right
By Mt.PleasantNana
on December 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this for the frst time this Christmas. I used about six cups of bread, and it turned out perfect. Next time I'll add a bit more "heat"! Great recipe!!!!
By kylieestwick
on December 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was perhaps a good basis for a recipe, but following it directly doesnt work.
Like another reviewer said, this comes out WAY too soupy. Be careful how much liquor you add back to the mix. In fact, I would say skip the oyster liquor altogether.
In addition, since the amount of oysters called for was in "pints", I was led to believe it was ok to use canned oysters. This turned out way too "fishy" for me and my diners. Next time Ill go with fresh oysters, no liquor and more bread.
Read all 15 reviews