Cajun Oyster and Sausage Dressing
Down on the Bayou, things are more traditional than you might think. The Pilgrims ate a lot of seafood on that first Thanksgiving, and here’s a tasty way to pay homage to tradition: Oyster and sausage dressing. Heat it up with cayenne pepper and laissez bon temps rouler.
Stale Italian Bread
Olive Oil
Italian or Country Sausage
Red Bell Pepper
Green Bell Pepper
Onion
Leeks
Scallions
Fresh Garlic
Cayenne Pepper
Black Pepper
Fresh Thyme
Fresh Sage
Fresh Oysters
Chicken Stock
Butter
Brown the sausage in a large skillet, breaking the sausage apart into crumbles.
Add the chopped vegetables and sauté until softened and tender.
Stir in the garlic, chopped herbs, spices and seasonings and cook for a minute until very fragrant.
Remove the skillet from the heat and add the oysters. Toss lightly.
Add the sausage and oyster mixture to the stale bread cubes and toss until evenly combined.
Drizzle the reserved oyster liquor and a cup of the chicken broth over the seafood stuffing mixture and toss well.
Touch the bread and verify that it’s moist, but not sopping wet. If the bread feels dry, add more chicken broth, about 1/3 to 1/2 cup at a time, tossing after each addition until the bread is moist.
Transfer the stuffing to a casserole dish and dot with butter.
Bake for 35 to 40 minutes or until the top is crusty and golden and the whole casserole is piping hot and fragrant.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755