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STUFFED
OYSTERS
Ingredients:
1/4 cup chopped green onions
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
6 tablespoons margarine
1 loaf french bread
2 10-ounce containers of Louisiana oysters
3 drops of hot sauce
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon Creole seasonings
2 tablespoons margarine
Chef: Matisha Jenkins
Serves: 6
In a small skillet, sauté onions, peppers, and celery in margarine.
Put french bread in oven at 250 degrees for 20 to 30 minutes or until
the crust is hard. Cut in half lengthwise. Remove the center and break
into small pieces. Set crust aside for bread crumbs. In a 2 quart
saucepan, mix sautéed vegetables into bread pieces. Chop oysters
coarsely and add to bread mixture using oyster juice. Add hot sauce,
lemon juice, salt and creole seasoning. Cook on low heat in saucepan
until mushy, stirring constantly. Spray 5x9-inch casserole with vegetable
spray. Pour oyster mixture into casserole. May also use 4 "grab
it" dishes or 4 "ramekins" or 6 oyster shells. Put
bread crumbs in blender and grind until fine. Sprinkle on top and
dot the 2 tablespoons of margarine on top. Bake at 350 degrees for
20 minutes or until bubbly. |
| Crab |
| Crawfish |
| Fish |
Oyster
|
| Shrimp |
| Other |
