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Oyster Dressing


  • 4 tablespoons olive oil
  • Essence
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1 pound shucked oysters, chopped
  • 1 quart heavy cream
  • 1 tablespoon Crystal hot sauce
  • 2 tablespoons Worcestershire sauce
  • 3 to 4 cups day-old bread, cubed
  • 6 eggs, slightly beaten
  • Salt and black pepper
  • 1/4 cup chopped green onions, plus 1/4 cup for garnish
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
  • 1/2 cup sizzled leeks
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunoise yellow peppers


  • In a large pot, heat 2 tablespoons olive oil. When the oil is hot, saute the vegetables for 2 to minutes or until the vegetables are wilted. Season with Essence. Stir in the oysters and cook for 1 minute. Whisk in the cream, hot sauce, and Worcestershire sauce. Fold in the bread cubes and incorporate thoroughly. Remove the mixture from the heat and whisk in the eggs. Season with salt and pepper. Fold in the green onions and cheese. Pour the dressing into the prepared pan and cover with aluminum foil. Bake for 30 minutes covered and 15 minutes uncovered. Remove the dressing and allow to sit for 5 minutes before serving.