Cajun Oyster Stuffing Food

CAJUN OYSTER STUFFING

Steps:

• 1. In a large bowl, crumble the cornbread, French bread and crackers.
• 2. Saute the garlic, onions, bell pepper, celery, and green onions in the stick of butter until soft.
• 3. Add to the bowl with the cornbread mixture.
• 4. Add the seasonings and mix well.
• 5. Mix in beaten eggs.
• 6. Stir in the chicken stock.
• 7. Add oysters and stir them in.
• 8. Add a little oyster liquid to desired consistency. The mixture will be wet.
• 9. Pour into a buttered baking dish.
• 10. Bake in a preheated oven at 350 degrees for 40 minutes.

SOUTHERN CORNBREAD OYSTER DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
• Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
• In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.
• Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.

CAJUN SEAFOOD CORNBREAD STUFFING (FOR PORK, CHICKEN OR FISH)

Steps:

• Bake cornbread and allow to cool, or use leftover. Crumble into fairly fine crumbs to equal 2 cups.
• Clean and de-vien shrimp, chop into course pieces, 1/2 inch. Save shells.
• In a small sauce pan bring chicken broth to simmer, add shrimp shells and simmer for 20 minutes. Set aside and add the juice from the canned clams.
• Saute onion and celery in butter until tender.
• Meanwhile, combine breadcrumbs and cornbread crumbs, salt, pepper, sage, garlic powder and poultry seasoning, mix well.
• Strain broth into crumb mixture with a fine sieve or colender, discard shells, and give a quick stir. Add soup and eggs and stir well.
• Fold in shrimp and clams.
• Now, here is the important part, you want a really moist mixture that is not too moist. You may have to add broth or water (I used a tad bit of beer he he) You want to be able to use a big soup spoon, not a ladle but one of those huge spoons, scoop up some of the dressing and if a little runs off the sides but still remains heeped up on the spoon, perfect. If nothing runs off the sides of the spoon and you picked up a big ball of stuffing it is too thick. You need to add broth, water, or in my case beer until it forms a rounded peek when scooped instead of a ball.
• Now, your stuffing is ready to cook, boy this is good. Take you a good cut of porkchop, fish, or chicken breast, place each serving on a piece of greased foil big enough to fold the sides of the foil up high enough to hold the stuffing, place the servings on cookie sheet and fill it up with the stuffing. Oh man, this just keeps getting better.
• Depending on how big your pieces of meat are and how much stuffing you put on them will determine on how long you need to cook them. You need to use a meat thermometer to test the doneness. When done, allow to cool 5 minutes, fold back foil and use a spatula to remove onto plate.
• I cook mine at 375 F for about an hour. I use thick cuts and lots of stuffing. This is good stuff man!
• I even make these ahead and freeze them, just thaw and cook.
• Servings, prep and cooking times are estimated as best as I can.

CREOLE OYSTER STUFFING

Steps:

• Preheat the oven to 350 degrees.
• Drain the oysters and cut them in half. Reserve the liquor.
• Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
• Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
• Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.

CAJUN OYSTER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
• Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
• Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
• Bake in preheated oven for 30 minutes, until crust is golden.

OYSTER DRESSING GRANDMERE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-by-14-inch or other similar-size shallow baking dish with 1 tablespoon of the butter and set aside.
• Cook the bacon in a large skillet over moderate heat until crisp, about 5 minutes. Add the remaining 7 tablespoons butter and let it melt, then add the celery, bell peppers, onions, and garlic and cook until the vegetables are soft, about 10 minutes. Add the paprika, garlic powder, and cayenne and cook, stirring occasionally, for 2-3 minutes.
• Put the baguette cubes into a large bowl. Spoon the bacon and vegetable mixture on top. Add the oysters and their liquor, along with the green onions and parsley.
• Beat the eggs with the hot sauce and salt in a small bowl. Pour the eggs into the bowl with the bread cubes and gently stir until the dressing is well combined. Spoon the dressing into the prepared baking dish and bake in the upper third of the oven until heated through and crisp on top, about 45 minutes. Serve hot.