Deviled Oysters From Louisiana

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 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

Recipe

• 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.