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  • Weyand's Chef

Oyster Stuffing


3 tablespoons olive oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 tablespoons chopped garlic

3 cups cubed day-old bread

1 1/2 cups oysters, shucked and in their liquor

1/4 cup chopped green onions

2 tablespoons chopped parsley

1 tablespoon Creole seasoning, recipe above

1/2 teaspoon hot pepper sauce

Salt and freshly ground black pepper

Creole Seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Yields 2/3 cup


Preheat oven to 350 degrees F. Generously oil a baking dish. In a large skillet, heat oil until it begins to smoke. Add onion, bell pepper, and celery and saute, stirring frequently, about 2 minutes or until softened. Add garlic and cook 2 minutes longer. Lower heat and fold in bread, oysters and their liquor, and broth. Stir until moistened and 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 brown on top. Recipe courtesy Emeril Lagasse, 2000.

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