Recipe - Chef Pauls World Famous Oyster Dressing

20 small To medium oysters in their
liquor, One half pound, about
1 cup Cold water
3/8 pound (1 One half sticks) margarine
1 One half cup Chopped onions
1 cup Chopped celery
1 cup Chopped green bell peppers
4 teaspoon Chef Paul Prudhomme's
Seafood Magic
1 teaspoon Minced garlic
One half cup Chopped green onions
One half cup Very finely chopped fresh
parsley
3 Bay leaves
1 cup Very fine dry bread crumbs;
about
2 tablespoon Unsalted butter; softened

Combine the oysters and water; stir and refrigerate at least 1 hour. Strain
and reserve the oysters and oyster water; refrigerate until ready to use.

Melt 4 tablespoons of the margarine in a large skillet over high heat. When
margarine is almost melted, add Three fourths cup of the onions, One half cup of the
celery and One half cup of the bell peppers. Sauté over high heat until onions
are dark brown but not burned, about 8 minutes, stirring frequently.

When the onions are browned, stir 2 teaspoons of the Seafood Magic and the
garlic into the skillet. Reduce heat to medium and continue cooking 5
minutes, stirring occasionally. Add the remaining Three fourths cup onions, One half cup
celery, One half cup bell peppers and 1 stick margarine, and One fourth cup of the
green onions, One fourth cup of the parsley and the bay leaves. Stir until
margarine is melted.

Continue cooking 10 minutes, stirring occasionally. Stir in the reserved
oyster water and cook over high heat about 10 minutes, stirring
occasionally. Stir in the remaining 2 teaspoons Seafood Magic and enough
bread crumbs to make a moist, but not runny dressing; remove from heat.
Stir in the drained oysters. Spoon dressing into an ungreased 8 x 8inch
baking pan and bake uncovered in a 350° oven for 30 minutes. Remove from
oven, discard bay leaves and stir in the butter and the remaining One fourth cup
green onions and One fourth cup parsley. Makes about 3 cups.

Posted to EATL Digest by MiKicks@AOL.COM on Nov 23, 1997