- 2 dozen shucked oysters, with their liquor
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 1 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 3 bay leaves
- 1 tablespoon chopped garlic
- 1/4 cup chopped parsley
- 1 cup water
- 1/4 cup chopped green onions
- 4 cups cubed white bread
- 1/3 cup freshly grated parmesan
- Preheat the oven to 375?F.
- Drain the oysters, reserving 1 cup of the liquor. Set aside.
- Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. SautÈ for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. SautÈ for about 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, the oyster liquor, and the bread. Stir. Remove from the heat.
- In a mixing bowl, combine the bread mixture with the oysters and the cheese. Mix thoroughly. Butter a 9 X 11-inch baking pan and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown.
- Remove the bay leaves and serve hot.
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