Creole Baked Oyster Dressing

There are few, if any, more quintessential New Orleans holiday dishes than oyster dressing. Creole dressings, sometimes called stuffings, are full of the trinity, day-old New Orleans-style French bread, and quite often, delicious local seafood. Pre-shucked Louisiana oysters, which come packed in their own liquid, are not only a terrific time-saver in this recipe but the oyster liquor is also key to the texture and flavor. The result is one of the most comforting dishes you’ll eat all season.

Creole Baked Oyster Dressing
Serves 10
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  1. 2 (16-ounce) containers shucked oysters, drained, liquor reserved
  2. 6 tablespoons butter
  3. 1½ cups chopped onion
  4. ⅓ cup chopped green onion
  5. 1 cup chopped celery
  6. 1 cup chopped green bell pepper
  7. 2 tablespoons chopped fresh sage
  8. 2 tablespoons chopped fresh parsley
  9. 1 tablespoon chopped fresh thyme
  10. 2 garlic cloves, minced
  11. 12 ounces day-old French bread, cut into 1-inch cubes
  12. ½ cup Italian-seasoned bread crumbs
  13. 1 tablespoon fresh lemon juice
  14. 1½ teaspoons Creole seasoning
  15. ¼ teaspoon kosher salt
  16. ¼ teaspoon ground black pepper
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. Coarsely chop any large oysters. Set aside.
  3. In a medium skillet, melt butter over medium-high heat. Remove 2 tablespoons butter and reserve. Add onions, celery, and bell pepper; cook until softened, 3 to 4 minutes. Add sage, parsley, thyme, and garlic; cook 1 minute. In a large bowl, combine onion mixture, bread, bread crumbs, lemon juice, Creole seasoning, salt, and pepper; stir until combined. Add oysters and 1 cup of reserved oyster liquor; stir gently. Spoon into prepared pan. Drizzle with reserved 2 tablespoons melted butter.
  4. Bake, lightly covered, 15 minutes. Uncover and bake until bread is lightly browned and oysters are curled around the edges, about 25 minutes more. Let stand 10 minutes before serving.
Louisiana Cookin

One Comment

  1. WE DON'T CLARK December 22, 2016 at 10:43 pm - Reply


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