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Oyster Dressing
Yields: About 3 cups

About 20 small to medium oysters in their liquor
4 teaspoons Bayou Blast
1 teaspoon minced garlic
1 cup cold water
1/2 cup chopped green onions
3/8 pound (1 1/2 sticks) margarine
1/2 cup very finely chopped fresh parsley
11/2 cups chopped onions
3 bay leaves
1 cup chopped celery
About 1 cup very fine dry bread crumbs
1 cup chopped green bell peppers
2 tablespoons unsalted butter, softened

Combine the oysters and water; stir and refrigerate at least 1
hour. Strain and reserve the oysters and oyster water; refrigerate
until ready to use. Melt 4 tablespoons of the margarine in a large
skillet over high heat. When margarine is almost melted, add 1/8
cup of the onions, 1/2 cup of the celery and 1/2 cup of the bell
peppers. Saute over high heat until onions are dark brown but not
burned, about 8 minutes, stirring frequently.

When the onions are browned, stir 2 teaspoons of the Seafood Magic
and the garlic into the skillet. Reduce heat to medium and continue
cooking 5 minutes, stirring occasionally. Add the remaining 1/8
cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick
margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley
and the bay leaves. Stir until 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 2 teaspoons Seafood
Magic 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 x 8-inch baking pan and bake uncovered
in a 3500 oven for 30 minutes. Remove from oven, discard bay leaves
and stir in the butter and the remaining 1/4 cup green onions and
1/4 cup parsley.

Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup


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