Ruth Fertel's Plaquemines Parish Oyster Dressing - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Ruth Fertel's Plaquemines Parish Oyster Dressing

Prep Time: 1 and 1/2 Hours
Yields: 10-12 Servings

Oyster dressing is a classic dish that is served on virtually every Thanksgiving table in Plaquemines Parish. This magnificent recipe is from the famous founder of Ruth's Chris Steak House, Ruth Fertel.


1/2 gallon oysters with liquid
3 cups reserved oyster liquid
4 tbsps butter
1/2pound minced smoked sausage
1/2pound minced hot pork sausage
1 and 1/2 cups diced onions
1 cup diced celery
1/2 cup diced green bell peppers
1/2 cup diced red bell peppers
2 tbsps minced garlic
6 chicken bouillon cubes
salt and ground black pepper to taste
red pepper flakes to taste
1 and 1/2 (2-foot) loaves stale French bread
6 eggs, beaten
1/2 pound melted butter


Preheat oven to 350 degrees F. Pour oysters into a large pan, reserving liquid. Examine them carefully, removing any partial shells. Add reserved oyster liquid to pan and heat oysters until edges curl. Drain and reserve 3 cups liquid then set aside. When oysters are cool to touch, chop coarsely and set aside. In a large Dutch oven, over medium-high heat melt 4 tablespoons butter. Saute sausages until fat is rendered. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Stir in chopped oysters, oyster liquid and bouillon cubes. Bring to a rolling boil, reduce to simmer and cook 5 minutes. Season with salt and peppers then set aside. Chop bread into 1-inch cubes. Stir bread into oyster mixture, 2 cups at a time, until enough bread has been added to absorb liquid but mixture is still moist. Remove from heat and blend in eggs and remaining melted butter. Pour into a large baking pan, cover with foil and bake 1 hour. Remove foil and brown 15 minutes.


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