*** Sauté the onions, celery, bell pepper and garlic in the butter until the onions are clear. Add the red pepper, white pepper, and bouillon cubes. Stir until all ingredients are well mixed. Add the heavy cream and continue heating until the mixture is bubbling. Add cheese and remove from heat. Then fold in the bread crumbs, parsley and green onions and allow the stuffing to cool. Place the oysters in a (9x9) baking dish. Cover the oysters with the lump crabmeat. Spread the stuffing over the crabmeat and oysters and top with 1/4 cup parmesan cheese. Bake at 350F for 20 minutes or until golden brown.
Yield: 6 Servings
Cajun Country -- New Iberia, Louisiana