Deviled Oysters from Louisiana

This dish is wonderful and is perfect to serve from a chafing dish at a holiday party. I can assure you that it is worth all of the effort. Recipe taken from "River Road Recipes" from the Jr. League of Baton Rouge, LA.

• Ready In: 45 mins
• Serves: 30-40

Ingredients

• 3  pints  oysters
• 1  large onion, finely chopped
• 1  bell pepper, finely chopped
• 3  garlic cloves, finely chopped
• 1  celery rib, finely chopped
• 1⁄4 lb butter
• 1  teaspoon salt
• 1⁄2 teaspoon mustard
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon black pepper
• 1  tablespoon Worcestershire sauce
• 1  lemon, juice of
• 1  loaf  French bread, sliced
• 2  eggs
• 1⁄2 cup milk
• 1⁄2 cup parsley, finely chopped
• 1⁄2 cup green onion top, finely chopped

Directions

1. Sauté the onion, bell pepper, garlic, and celery in the butter in a large skillet.
2. Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.
3. Add the seasonings and bring up to a boil, then remove from heat and cool.
4. Toast the bread and roll into crumbs, then add these to the oyster mixture.
5. Beat the eggs together with the milk and add to the oyster mixture.
6. Mix in the parsley and the green onion tops.
7. Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.