French bread helps soak up the briny flavor of the fresh oysters, and andouille sausage brings deep flavor to the dish. It’s an oyster lover’s dream.
Louisiana Oyster Dressing
- ¼ cup unsalted butter
- ¼ pound smoked andouille sausage, chopped
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 4 garlic cloves, minced
- 2 (8-ounce) containers shucked oysters, drained, ½ cup liquid reserved, and large oysters quartered
- ¼ cup vegetable broth
- 1 tablespoon fresh lemon juice
- 1¾ teaspoons Creole seasoning*
- 8 cups (1-inch) cubed day-old or toasted French bread
- ¼ cup Italian-seasoned bread crumbs
- 2 tablespoons chopped fresh parsley
- 4 teaspoons fresh thyme leaves
- 2 tablespoons unsalted butter, melted
- Garnish: chopped fresh parsley
- Preheat oven to 325°.
- In a 10-inch cast iron skillet, melt butter over medium-high heat. Add sausage; cook until browned, 4 to 5 minutes. Transfer sausage to a large bowl using a slotted spoon, reserving drippings in skillet. Reduce heat to medium.
- Add celery, onion, bell pepper, and garlic to drippings in skillet; cook until softened, 4 to 5 minutes. Transfer celery mixture to bowl with sausage.
- In a large bowl, whisk together ½ cup reserved oyster liquid, broth, lemon juice, and Creole seasoning. (If oyster liquid doesn’t measure ½ cup, add vegetable broth as needed). Gently stir in sausage mixture, oysters, bread, bread crumbs, parsley, and thyme until well combined. Spoon mixture back into skillet. Loosely cover with foil.
- Bake for 35 minutes. Uncover and drizzle with melted butter. Bake until bread is lightly browned, about 15 minutes more. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
*We used Zatarain’s Creole seasoning.