Need some recipe help (1 Viewer)

MamaSaint

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I left my recipe for New Orleans style oyster dressing back in Louisiana. It was the recipe of my late aunt who lived in Metairie for 50 years. Does anybody have a good recipe using oysters & French bread??? I probably won't make it for Thanksgiving, but would love to make it for Christmas.

Thanks!

Jan
 

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I'd go to Foodnetwork.com and check out over there. I think thousands (maybe tens of thousands) of us lost those family heirloom recipes in Katrina. Anything close to Emeril will probably be pretty great. One of the universities in California used to have every recipe ever posted on the internet. (Think it might have been UC Santa Cruz or at least it was one of the smaller U's). Not sure where it is anymore. :shrug:

TPS
 

Dave

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NEW ORLEANS OYSTER DRESSING

Ingredients needed:
  • <LI class=recipe_ingredient_list>3 tablespoons olive oil <LI class=recipe_ingredient_list>1/2 cup chopped onion <LI class=recipe_ingredient_list>1/2 cup chopped green bell pepper <LI class=recipe_ingredient_list>1/2 cup chopped celery <LI class=recipe_ingredient_list>2 tablespoons chopped garlic <LI class=recipe_ingredient_list>3 cups cubed day-old bread <LI class=recipe_ingredient_list>1 1/2 cups oysters with their liquor <LI class=recipe_ingredient_list>1 cup chicken broth <LI class=recipe_ingredient_list>1/4 cup chopped green onions <LI class=recipe_ingredient_list>2 tablespoons chopped parsley <LI class=recipe_ingredient_list>1 tablespoon Creole seasoning <LI class=recipe_ingredient_list>1/2 teaspoon hot pepper sauce
  • Salt and freshly-ground black pepper
Preheat oven to 350 degrees F. Generously oil a medium baking dish.

In a large skillet heat oil until it begins to smoke. Add onion, green pepper and celery and saute, stirring frequently, 2 minutes. Add garlic and cook 2 minutes more. Lower heat and fold in bread cubes, oysters and their liquor, and broth until moistened. Add green onions, parsley, Creole seasoning, and hot pepper sauce; season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes until golden.

Yield: 4 servings
http://www.emerils.com/recipes/by_name/new_orleans_oyster_dressing.html

He doesn't specify what type of bread to use and I think French bread would work fine.
 

covingtondog

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I left my recipe for New Orleans style oyster dressing back in Louisiana. It was the recipe of my late aunt who lived in Metairie for 50 years. Does anybody have a good recipe using oysters & French bread??? I probably won't make it for Thanksgiving, but would love to make it for Christmas.

Thanks!

Jan
I love cooks.com. As far as everyday foods that we are actually likely to cook, it runs circles around foodtv.com.


http://www.cooks.com/rec/search?q=oyster+dressing
 

Saintlady

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NEW ORLEANS OYSTER DRESSING

Ingredients needed:
  • <LI class=recipe_ingredient_list>3 tablespoons olive oil <LI class=recipe_ingredient_list>1/2 cup chopped onion <LI class=recipe_ingredient_list>1/2 cup chopped green bell pepper <LI class=recipe_ingredient_list>1/2 cup chopped celery <LI class=recipe_ingredient_list>2 tablespoons chopped garlic <LI class=recipe_ingredient_list>3 cups cubed day-old bread <LI class=recipe_ingredient_list>1 1/2 cups oysters with their liquor <LI class=recipe_ingredient_list>1 cup chicken broth <LI class=recipe_ingredient_list>1/4 cup chopped green onions <LI class=recipe_ingredient_list>2 tablespoons chopped parsley <LI class=recipe_ingredient_list>1 tablespoon Creole seasoning <LI class=recipe_ingredient_list>1/2 teaspoon hot pepper sauce
  • Salt and freshly-ground black pepper
Preheat oven to 350 degrees F. Generously oil a medium baking dish.

In a large skillet heat oil until it begins to smoke. Add onion, green pepper and celery and saute, stirring frequently, 2 minutes. Add garlic and cook 2 minutes more. Lower heat and fold in bread cubes, oysters and their liquor, and broth until moistened. Add green onions, parsley, Creole seasoning, and hot pepper sauce; season to taste with salt and pepper. Pour dressing into baking dish, cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes until golden.

Yield: 4 servings
http://www.emerils.com/recipes/by_name/new_orleans_oyster_dressing.html

He doesn't specify what type of bread to use and I think French bread would work fine.

Do you chop the oysters? If so, what is the best way to do that?
 
OP
MamaSaint

MamaSaint

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I've got one, but it's at home. I'll post it later. Does the one you remember also include chicken gizzards?

Nope....it doesn't include chicken gizzards. Her recipe for dirty rice did, though. :)

Thanks for posting that recipe, Dave. It sounds very close. I seem to remember having to soak the French bread for like 30 minutes before adding to the dressing (I'm guessing in the oyster liquor). Goodness...I'm getting hungry just thinking about it so close to supper time...lol. Tonight I'm fixing gumbo with shrimp & crab claw meat.

Y'all are the best.

Jan
 

Dave

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Nope....it doesn't include chicken gizzards. Her recipe for dirty rice did, though. :)

Thanks for posting that recipe, Dave. It sounds very close. I seem to remember having to soak the French bread for like 30 minutes before adding to the dressing (I'm guessing in the oyster liquor). Goodness...I'm getting hungry just thinking about it so close to supper time...lol. Tonight I'm fixing gumbo with shrimp & crab claw meat.

Y'all are the best.

Jan
Sure, no problem. Let me know how you like the recipe.
 

MaxLibido

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MaxLibido's Oyster Dressing
(6 to 8 servings)
*makes a great side dish when
serving roast boeuf or turkey

1/2 cup of butter
2 medium onions chopped
1/2 cup celery chopped
1/2 cup bell pepper chopped
4 teaspoons parsley chopped
1/2 cup green onions chopped
3 dozen fresh oysters coarsely chopped (reserve liquor)
4 cups cubed French bread

-- Melt butter in a heavy saucepan
-- Saute ingredients except oysters and bread until
onions are translucent
-- Add oysters and simmer additional 15 minutes
-- Add bread and mix well
-- If mixture is too thick add reserved oyster liquor
 

MaxLibido

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Heres another Libido family favorite
Squirrel Gumbo
(12 servings)

7 tablespoons of flour
3 tablespoons of oil
3 quarts of squirrel stock
4 or 5 squirrels chopped
1 large onion chopped
salt and cayenne to taste
1 pound smoked sausage sliced
1/4 cup green onion tops chopped
1/4 cup parsley chopped

-- In a large heavy pot make a dark brown
roux with the flour and oil
-- Add squirrel stock (or water) and cook on high
until roux dissolves and water is simmering
-- Add squirrel pieces, onion, salt, cayenne, and
cook on medium for 30 minutes
-- Add sausage and continue to cook for an hour
-- Add green onion tops and parsley
-- Serve in soup bowls over cooked long grain rice
 

MaxLibido

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Grandma Libido's Chicken and Oyster Pie
(6 to 8 servings)

2 tablespoons of oleo
2 tablespoons of flour
1 small onion chopped
1/2 stalk celery chopped
1/4 bell pepper, chopped
1 cup chicken broth
2 to 3 dozen oysters coarsley chopped
1 cup cooked chicken chopped
salt, black pepper, and cayenne to taste
1 cup bread crumbs
pastry for double crust pie

-- Make dark roux with the oleo and flour
-- Add Trinity to roux and cook briefly
-- Slowly add chicken broth while stirring
-- Add oysters and cook about 2 to 3 minutes
-- Add remaining ingredients and mix well.
(the mixture should be a stiff one)
-- Pour mixture into baked pie shell and top
with uncooked second pie crust
-- Bake at 400 degrees for 30 to 40 minutes
or until golden brown
 
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MamaSaint

MamaSaint

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Ok....it looks like I'm going to have to buy some oysters this week-end to "test" some recipes. :) The only problem is that I'm going to have to buy "Standard" oysters instead of Gulf oysters. I sure hope they aren't less tasty like non-Gulf shrimp.

Thanks for ALL the recipes.

Jan
 

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