12.21.2005

Oyster Cornbread Dressing



CAPPY & PEGODY"S OYSTER CORNBREAD STUFFING 375 degree F.

3/4 Cup of melted butter
1 qt. of well-drained raw oysters (keep the juice)
1 Tablespoon of Cajun seasoning or to taste
2 Cups of finely chopped onions
1 Cup of chopped celery
1/2 Cup of bell pepper (we use red bell pepper finely diced for color)
milk
1 Cup of finely sliced green onion ( just the greens)
2 eggs, slightly beaten
8 Cups of cornbread, crumbled**
In a big, deep skillet (at least 12" diameter) bring melted butter up to saute` temperature. Put the well-drained oysters into the melted butter and season with Cajun seasoning. Saute` oysters approximately five minutes, til they are curled. Remove the oysters and let them cool. Put onions, celery, bell pepper in the pan and saute` til the onions are transluscent, retaining a little crunch. At that point, add oyster juice, bring to slow boil and let reduce slightly. Add 1/2 Cup of milk and the green onions. Bring to a slow boil. Turn off the heat and let cool.
While sauce is cooling, dice the oysters. Add the oysters to the sauce. In a large mixing bowl, combine the crumbled cornbread, eggs, and oyster sauce. Mix well. It should have a thick, lumpy batter consistency.
Place in a greased 9x13" cake pan and bake at 375 degree F. oven for 45 minutes, or until toothpick comes out clean.
Serves 8-16 people, depending on appetite.
**You can use cornbread of choice, either homemade or a mix. A good choice would be two boxes of Jiffy Cornbread mix.
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