Andy Benson's Oyster Dressing | Louisiana Kitchen & Culture

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper or to taste
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves
• 20 small Louisiana oysters in their liquor (about ½ pound)
• 1 cup cold water
• 8 tablespoons (1 stick) margarine
• 1½ cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell peppers
• 1 teaspoon minced garlic
• 3 bay leaves
• 1 to 2 cups fine, dry Italian bread crumbs
• 2 tablespoons unsalted butter, softened
• 1/4 cup chopped green onions