Oyster French Bread Dressing
Ingredients
2 quarts oysters with liquor (reserve liquid separately)1 loaf Rouses French Bread, day-old, cut into bite-size cubes1 stick butter (salted or unsalted)1 medium yellow onion, finely diced2 green bell peppers, finely diced2 stalks celery, finely diced5 cloves garlic, mincedCreole seasoning and salt, to taste3 tablespoons Worcestershire sauce1/3 cup Cajun Power Garlic Sauce1 sprig fresh rosemary, chopped2 sprigs fresh thyme, chopped3 whole eggs, beaten
Directions
Drain the oysters, one quart at a time, reserving all the oyster liquor for later use.Cut the day-old Rouses French Bread into small cubes and set aside to slightlydry while you cook the vegetables.In a large skillet, melt the butter over medium heat. Add the onion, bell peppers and celery; cook until the vegetables are soft and translucent. Stir in the minced garlic, Creole seasoning, salt, Worcestershire sauce and Cajun Power Garlic Sauce. Cook for about 2 minutes, stirring often. Add 1 pint of oysters to the skillet and cook just until they begin to firm, about 5 minutes.Remove the cooked oysters, chop them finely into a rough paste, and return them to the skillet. Mix well and remove from heat.In a large mixing bowl, combine the cubed French bread, the oyster-vegetable mixture and the remaining whole oysters. Stir in the chopped rosemary and thyme, then season again with Creole seasoning and salt, to taste. Add the 3 beaten eggs and mix gently to combine.Gradually pour in the reserved oyster liquor, one cup at a time, until the mixture is moist but not soggy — it should hold together without being watery.Preheat the oven to 375°F. Grease a large casserole dish and spread the mixture evenly inside. Bake uncovered for about 1 hour, 15 minutes, or until golden brown on top.About 45 minutes into baking, baste the top with melted butter to enhance the color and flavor.Remove from oven and let rest for 10 minutes before serving.
