Creole Oyster & Jalapeño Dressing
4 tablespoons butter
2 cups onion, small dice
1 cup celery, small dice
1 cup green bell peppers,
small dice
1 teaspoon garlic, minced 2 cups oysters (1 cup rough
chopped and 1 cup whole) 4 jalapeños (roasted, seeded
and peeled)
2 tablespoons Louisiana Hot
Sauce
2 tablespoons Worcestershire
sauce
2 bay leaves ½ teaspoon salt 1½ tablespoons Creole
seafood seasoning
2 cups bread crumbs, plain 1 cup oyster liquor (or bottled clam juice or seafood broth) Instructions: Preheat oven to 325 degrees.
Heat butter in a large skillet over medium-high heat. Add in onions, celery and bell peppers; sauté 3 minutes before adding garlic, then sauté for another 2 minutes.
Coarsely chop 1 cup of the oysters; reserve whole oysters. Add to sautéed vegetables the chopped oysters, jalapeños, hot sauce, Worcestershire, bay leaves, salt and Creole seafood seasoning. Cook for 5 minutes. Remove from heat and stir in bread crumbs, whole oysters and oyster liquor.
Place stuffing in a greased 8-inch cast-iron skillet and bake uncovered 45-60 minutes. Stir every 15 minutes to break up any crust that forms on top.
Once finished, discard bay leaves and serve. If you plan to use this stuffing to fill meat, refrigerate at least 2 hours or until thoroughly chilled.
Note: We found shucked oysters in the refrigerated seafood section at H-E-B. The juice in the container is the oyster liquor.
Makes 10 servings
From Brennan’s of Houston