¼ cup Unsalted Butter
2 ounces Andouille Sausage, very small dice
¾ cups Yellow Onion, small dice
¾ cups Celery, small dice
2 Tbl Red Bell Pepper, fine dice
1 tsp Garlic, minced
¼ tsp Salt
¼ tsp Poultry Seasoning
½ tsp Black Pepper, freshly ground
1 tsp Dried Sage
2 Tbl Parsley, chopped
3 cups Chicken Broth
3 Large Eggs
2 cups Oysters, shucked, sautéed in a bit of butter just until edges curled
3 slices white bread, dried in a warm oven and crumbled
1 ½ cups day-old cornbread, crumbled
6 saltine crackers, crumbled
Preheat oven to 350.
Melt the butter in a large sauté pan over medium heat. Cook the sausage for 5-6 minutes. Add the onions and celery and cook for 5-10 minutes, stirring often to prevent browning. Add the red bell pepper, garlic, salt, poultry seasoning, black pepper and sage. Continue cooking for 3 more minutes.
Remove from the heat and place mixture in a large mixing bowl. Add the chopped parsley, chicken stock and eggs and beat with a wire whisk until well blended. Fold in the oysters, crumbled white bread, cornbread, and crackers. Pour into 3 quart Pyrex baking dish and bake for 45 minutes.
Remove from the oven and serve.
Yield: 8-10 servings