Tommy Cooked this Recipe on the Emeril Green Show using Chesapeake Bay Oysters!
- 2 dozen shucked oysters, with their liquor
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 1 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 3 bay leaves
- 1 tablespoon chopped garlic
- 1/4 cup chopped parsley
- 1 cup water
- 4 cups cubed white bread
- 1/3 cup freshly grated Parmesan
Preheat the oven to 375°F.
Drain the oysters, reserving 1 cup of the liquor. Set aside.
Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saute‚ for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saute‚ for about 1 minute.
In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten. Add the moistened breadcrumbs to the vegetables in the skillet and cook for 2 to 3 minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat. Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about 1 hour, or until bubbly and golden brown.
Remove the bay leaves and serve hot.