Ruth Fertel’s Plaquemines Parish Oyster Dressing from Louisiana Eats!: The People, the Food, and The

Ingredients

• 2½ cups butter, melted, divided
• 1 gallon oysters with liquid
• 1 lb. hot sausage, minced
• 1 lb. smoked sausage, minced
• 12 chicken bouillon cubes
• ¼ cup minced garlic
• 3 stale poor boy bread or French bread loaves
• 2 cups diced celery
• 3 cups diced onions
• 1 cup diced red bell peppers
• 1 cup diced green bell peppers
• 1 dozen eggs, whipped
• Salt, black pepper, and cayenne pepper to taste