Oyster Dressing 1

One 9-inch round cornbread
1/4 cup sugar
1 cup bread crumbs or 1/2 lost of French bread (crumbled)
3 cups chopped onions
2 cups chopped celery
1 cup chopped bell pepper
2 cups chopped green onions
1/2 cup bacon drippings
1 pint oysters, drained and chopped
1/4 cup dried parsley
1 tsp poultry seasoning
1 tsp sage
1/2 tsp red pepper
1 tbs paprika
2 tsp onion salt
Salt and pepper to taste
One 16 oz can chicken broth

Prepare cornbread mix according to directions for a nine inch cornbread. Add sugar to cornbread mixture and bake, then cool.

Crumble up baked cornbread, add bread crumbs or crumbled French bread. Add onions, celery, bell peppers, green onions, bacon drippings. oysters and all dried ingredients. Add enough chicken broth to wet the mixture. Put mixture into a buttered 4-quart casserole and top with bread crumbs.

Bake in a 350F oven for about 35 minutes or until sides of casserole are golden brown.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana