Ruth Fertel's Plaquemines Parish Oyster Dressing
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Dutch oven
- Baking pan
- Aluminum foil
- Pot
- Stove
- Oven
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Measuring cup
- Spatula
Ingredients
- 1 gallon oysters with liquid
- ¼ pound butter
- 1 pound smoked sausage, minced
- 1 pound hot sausage, minced
- 3 cups diced onions
- 2 cups diced celery
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- ¼ cup minced garlic
- 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
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