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Categories:
bacon unsalted butter celery green bell pepper onion garlic paprika garlic cayenne pepper baguettes oysters oyster liquid chicken broth green onions flat leaf parsley eggs hot sauce kosher salt
Viewed: 5 - Published at: 7 years agoIngredients
- 2 ounces bacon, diced
- 12 cup unsalted butter
- 1 celery rib, diced
- 12 green bell pepper, diced
- 12 small onion, diced
- 2 large garlic cloves, minced
- 2 tablespoons paprika
- 12 teaspoon garlic powder
- 12 teaspoon cayenne pepper
- 2 French baguettes, cut into 1/2-inch cubes (about 1 lb.)
- 2 dozen shucked oysters, cut in fourths
- 12 cup oyster liquid
- 12 cup chicken broth
- 2 green onions, minced
- 2 tablespoons chopped flat leaf parsley
- 4 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
Method
- Preheat oven to 350 degrees.
- Butter 10 x 14" shallow baking dish.
- In a large skillet, cook bacon over moderate heat until crisp, about 5 minutes.
- Add butter and allow to melt, then add celery, green pepper, onion, and minced garlic and cook until softened, about 8 minutes.
- Add paprika, garlic powder, and vayenne, and cook for 3 minutes, stirring occasionally.
- Put the baguette cubes in a large bowl.
- Spoon the bacon mixture on top.
- Add the oysters and thei liquor along with chicken broth, scallions, and parsley.
- In a small bowl, beat eggs with the hot sauce and salt.
- Pour the egg mixture into the bowl and mix everything together.
- Scrape the dressing into the prepared dish and bake in the upper 1/3 of oven for about 45 minutes, until heated through and crisp on top.
- Serve hot.
- May be made ahead, baked and refirgerated overnight.
- Reheat before serving.
