Oysters Gabriel

A recipe given to me by my college sorority big sis. Originally from a Layfayette, LA community cookbook

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3 (36 ounce) jars  oysters, drained and reserve juice
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  large onion, chopped
• 1⁄4 teaspoon thyme
• 3⁄4 teaspoon oregano
• 3  teaspoons garlic powder
• 1⁄4 teaspoon crushed red pepper flakes
• 2  teaspoons dried parsley
• 2  tablespoons dry vermouth
•  salt and pepper
• 1  cup  chopped artichoke heart
• 1  cup  Italian seasoned breadcrumbs
•  parmesan cheese

Directions

1. Melt butter in large skillet.
2. Saute onion, thyme, oregano, garlic powder, red pepper, parsley, and vermouth, salt and pepper.
3. Add oysters; when edges curl, add the reserved oyster juice; fold in bread crumbs and artichoke hearts.
4. Pour into buttered 2 quart casserole and cover with Parmesan cheese.
5. Bake at 350 degrees for 15-20 minutes.