Stuffed Chicken a la Oyster

Deboned chicken
1/2 lb. ground pork
1 large onion
1/2 clove garlic
2 stalks celery
1 large bell pepper
Onion tops
1 pint oysters
1-1/2 tablespoon roux
15 mushrooms
Salt and pepper
10 gizzards (ground up)
Butter and cooking oil
1 (glass) orange juice

Preheat/bake Oven: 325F. Pat outside of chicken with orange juice seasoned with salt and pepper; put aside. Cook pork and gizzard; add roux; cook 1 hour. Saute (in butter) onion, celery garlic, bell pepper and 5 mushrooms for 15 minutes. Add onion tops, parsley and oysters; cook 5 minutes.

Let cool. Add sauteed ingredients to meat. Stir well and stuff chicken. Place in greased Pyrex dish (uncovered). Bake 1-1/2 hours. Every 15 minutes, pat with orange juice. Reserve the gravy to put on dry rice.

Serve on platter of dry rice with mushroom slices.

Serves: 8

Return To:

Cajun Country -- New Iberia, Louisiana