Total Time
50mins
Prep 20 mins
Cook 30 mins

Make at least 2 hours ahead or day before serving. Prep time does not include stand time. From the Texas Longhorn Cookbook

Ingredients Nutrition

Directions

  1. reheat oven to 350º.
  2. Drain oysters and reserve liquid.
  3. Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.
  4. Warm oysters until they curl. Reserve.
  5. Saute onions, celery, garlic and green onions in butter.
  6. Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.
  7. Pour into a 14 x 10 x 2-inch casserole.
  8. Sprinkle Absinthe and seasoned bread crumbs on top.
  9. Bake 20-30 minutes.

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