Ruth Fertel's Plaquemines Parish Oyster Dressing

Ruth Fertel's Plaquemines Parish Oyster Dressing


Prep Time: 1 hour, 30 minutes

Serves: 15-20

Comment:  This recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel!  Her son Randy shared it with us on the occasion of a tribute dinner held in her honor.


1 gallon oysters with liquid

1/4 pound butter

3 cups diced onions

2 cups diced celery

2 cups diced green bell pepper

1 cup diced red bell pepper

1/4 cup minced garlic 

1 pound smoked sausage, minced

1 pound hot sausage, minced 

12 chicken bouillon cubes

3 (2½ foot long) loaves stale French bread

salt, black pepper, red pepper flakes to taste

1 dozen eggs, whipped

1 pound melted butter


Pour oysters into a large pan, reserving liquid, and go through them one at a time, removing any partial shells that remain. Heat oysters in liquid until edges curl.  Drain oysters, save liquid and set aside.  When oysters are cool to the touch, chop them coarsely and set aside.  In a large dutch oven,  heat 1/4 pound butter over medium high heat.  Sauté sausages until oil is rendered.  Add onions, celery, bell peppers and garlic.  Sauté 3-5 minutes or until vegetables are wilted.  Add the chopped oysters, the oyster liquid and the 12 bouillon cubes.  Bring to a rolling boil, reduce to simmer and cook 5 minutes.  Season to taste using salt and peppers.  Preheat oven to 350 degrees F.  Chop the stale French bread into 1-inch cubes, and add the bread into the oyster mixture, two cups at a time, until enough bread has been added to absorb the liquid but the mixture is still moist.  Remove from heat and add eggs and remaining melted butter, blending well into the mixture.  Pour into a large baking pan.  Cover with aluminum foil and bake for 1 hour.  Remove foil and brown for about 15 minutes.