Cajun oyster dressing

Patrick O’Cain

Dressing:
About 20 small to medium oysters in their liquor, 1/2 pound
1 cup cold water
1½ sticks margarine ( or butter), in all (I use butter)
1½ cups chopped onion, in all
1/4 cup minced garlic
1 cup chopped celery, in all
1 cup chopped green bell peppers, in all

Seasoning mix:
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon thyme leaves
3 bay leaves
About 1 cup dry bread crumbs
2 tablespoons unsalted butter
1/4 cup chopped green onions (scallions)

Combine the oysters and water; stir and refrigerate for at least one hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use. Melt 4 tablespoons of the margarine or butter in a large skillet over high heat. When margarine or butter is almost melted, add 3/4 cup of the onions, ½ cup of the celery and ½ cup of the bell peppers. Saute over high heat until onions are dark brown but not burned — about eight minutes — stirring frequently.

Meanwhile, in a small bowl, combine the seasoning mix and mix well. When the onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for five minutes, stirring occasionally. Add the remaining onions, celery, bell peppers and one stick of margarine or butter and the bay leaves. Stir until the margarine is melted. Continue cooking 10 minutes, stirring occasionally. Stir in the reserved oyster water and cook over high heat about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing; remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased 8-inch by 8-inch baking pan and bake uncovered in a 350-degree oven for 30 minutes. Remove from oven, discard bay leaves, and stir in the butter and green onions. Makes about 3 cups.