Alon Shaya shares this recipe for oyster dressing for a crisp and savory side for their New Orleans Réveillon feast.
recipe 
yields
Serves 4-6
4 tablespoons bacon fat
½ cup (1 stick) butter, plus 1 tablespoon for buttering dish
1 cup chopped onion
¼ cup diced celery
¼ cup diced green bell pepper
2 tablespoons minced garlic
3 cups raw oysters, drained and chopped
4 cups oyster liquor or clam juice
1 tablespoon chopped parsley
3 tablespoons Creole seasoning (Shaya uses Tony Chachere’s)
2 tablespoons Tabasco
¼ cup sliced green onion
12 cups brioche, cut into ½-inch cubes
4 eggs, beaten
Ingredients
steps
- Preheat oven to 350 degrees. Butter a 9×13-inch casserole dish and set aside.
- In a large sauté pan, melt bacon fat and ½ cup butter over medium heat. Add onion, celery, bell pepper, and garlic and sauté until translucent, about 10 minutes. Add chopped oysters and cook for about 1 minute, until plump. Remove from heat and transfer to a large mixing bowl.
- Add remaining ingredients and gently fold together until well combined.
- Pour mixture into prepared baking dish and bake for 20 to 25 minutes, until golden brown.
Date Published: 12.19.24
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Recipe By
Alon Shaya in New Orleans -
Contributing City
New Orleans
