Prep 40 mins
Cook 1 hr
Very Old South and wonderful
- 2 ounces bacon, diced
- 1⁄2 cup unsalted butter
- 1 celery rib, diced
- 1⁄2 green bell pepper, diced
- 1⁄2 small onion, diced
- 2 large garlic cloves, minced
- 2 tablespoons paprika
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cayenne pepper
- 2 French baguettes, cut into 1/2-inch cubes (about 1 lb.)
- 2 dozen shucked oysters, cut in fourths
- 1⁄2 cup oyster liquid
- 1⁄2 cup chicken broth
- 2 green onions, minced
- 2 tablespoons chopped flat leaf parsley
- 4 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
- Preheat oven to 350 degrees. Butter 10 x 14" shallow baking dish.
- In a large skillet, cook bacon over moderate heat until crisp, about 5 minutes. Add butter and allow to melt, then add celery, green pepper, onion, and minced garlic and cook until softened, about 8 minutes. Add paprika, garlic powder, and vayenne, and cook for 3 minutes, stirring occasionally.
- Put the baguette cubes in a large bowl. Spoon the bacon mixture on top. Add the oysters and thei liquor along with chicken broth, scallions, and parsley.
- In a small bowl, beat eggs with the hot sauce and salt. Pour the egg mixture into the bowl and mix everything together. Scrape the dressing into the prepared dish and bake in the upper 1/3 of oven for about 45 minutes, until heated through and crisp on top. Serve hot.
- May be made ahead, baked and refirgerated overnight. Reheat before serving.