OYSTER CAJUN STUFFING

Ingredients

• 2 tbsp unsalted butter (we prefer grass-fed Kerrygold butter)
• 2 oz slab bacon, cut into ¼ inch strips (optional)
• 3 celery ribs, diced into ¼-inch pieces
• 1 green bell pepper, diced into ¼-inch pieces
• 2 medium-size onions, finely diced
• 5 large garlic cloves, minced
• 2 tablespoons paprika
• 1 tbs cayenne pepper
• ½ tbs dried leaf oregano
• ½ tbs dried thyme
• ½ teaspoon garlic powder
• 1.5 large french or sourdough baguettes (about 1 pound), cut into ½-inch cubes
• 2 dozen shucked oysters, plus 1 cup oyster juice, oysters halved
• 2 scallions, finely sliced
• ¼ cup parsley, finely chopped
• 4 large eggs
• 1 teaspoon Tabasco
• 1 teaspoon kosher salt

How to Make

Stage 1

1. Preheat the oven to 350° and rub olive oil on the surface a 10x14-inch baking dish. Set aside for the time being
2. In a large skillet, add butter and then the celery, green pepper, onion and minced garlic. Cook until ingredients soften, about 6 minutes.
3. Add the paprika, pepper, oregano, thyme and garlic powder, and cook for 3 minutes. Stir occasionally while the spices become fragrant. Add ¼ cup of water if you feel like the spices are getting stuck to the pan or not absorbing into the vegetables

Stage 2

1. Set the baguette cubes into a large bowl, ideally with a small crater in the middle
2. Spoon the sauteed and spiced vegetable mixture on top, followed by the oysters and the oyster juice

Stage 3

1. In a small bowl, beat the eggs with the spring onions, parsley, Tabasco and salt
2. Pour the egg mixture into the bowl and mix everything together until all ingredients are evenly distributed
3. Transfer the stuffing mixture to the baking dish and bake for about 45 minutes. The stuffing is ready as the top layer begins to get crispy and golden brown. Check on the stuffing at the 30 minute mark, if the top seems to be browning faster than the rest, place aluminum foil over the dish and then continue cooking.