Serves 12. Recipe is from Marilyn Woolverton.
3 cups celery, chopped
2 cups onion, chopped
1 1/2 bunches green onions, chopped
Garlic to taste, finely chopped
4 tbls. vegetable or canola oil, divided
6 to 8 dozen oysters, cut in half
3 loaves day-old po-boy bread, cubed
1/2 bunch parsley, chopped
Pepper to taste
2 tsps. dried thyme
Salt to taste
1. Sauté chopped celery, onions and garlic in 2 tbls. vegetable oil and set aside.
2. Drain oysters, reserving liquid. Cut up oysters in half or smaller, if they’re very large. Drip oyster liquid over bread cubes and mix in the sautéed vegetables. Add the chopped parsley and the oysters. Season with pepper and thyme to taste. Mix well. (Don’t add salt yet. Sometimes the oysters are very salty and you will not need much salt.)
3. Cook in batches in a heavy frying pan in remaining vegetable oil for about 15 minutes, stirring constantly. Salt to taste while you’re cooking.
4. Add more oyster water or chicken broth as needed to moisten. Serve in a large casserole dish.