2 dozen shucked oysters, with their liquor
2 tbsp vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 1/2 tsp salt
1/2 tsp cayenne
3 bay leaves
1 tbsp 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.