NOLA Healthier Choices
About the Recipe
There is a local term we use in cooking called the trinity. It is a mainstay in Louisiana or Cajun cooking. The trinity is onion, celery and bell pepper. The ratio of onions, celery and bell pepper that I use is 2 parts of onion, 1 part celery, and 1 part of bell pepper. The trinity is the basis for dishes like gumbo, crawfish etouffee, and jambalaya,
Using the low carbohydrate homemade bread crumbs is a big plus for me. It allows me to enjoy this holiday tradition, and not have my blood glucose rise to a level that requires insulin.
This dish is perfect for making ahead of time and freezing. Once the oyster dressing is finished being cooked on the stovetop, put it in the baking dish, and freeze it. When you are ready to use it, take it out of the freezer the night before and place in the refrigerator. The next morning take it out of the refrigerator and let it come to room temperature. Then bake it as instructed in the recipe. When preparing for a day like Thanksgiving, it takes some of the stress off a a really busy day, having a dish that just requires baking,
Ingredients
Sweet yellow onions
Celery
Green Bell Pepper
Green Onion
Butter
Garlic
Bread Crumbs - see my recipe for low carbohydrate version
Italian Herbs
Oysters
Salt
Pepper
Preparation
Step 1
Put a 1/2 gallon of oysters in a sieve to drain. Reserve the oyster liquor.
Step 2
Unwrap a stick of butter and place it in the pan that will be used to cook the vegetables.
Step 3
The Trinity.
There is a local term we use in cooking called the trinity. It is a mainstay in Louisiana or Cajun cooking. The trinity is onion, celery and bell pepper. The ratio of onions, celery and bell pepper that I use is 2 parts of onion, 1 part celery, and 1 part of bell pepper.
3 lbs of yellow sweet onions - chopped fine
2 Stalks of celery - chopped fine
6 Green bell pepper - chopped fine
Step 4
6 bunches of green onions - chopped fine
Step 5
On a medium to low heat, melt one stick of butter that has come to room temperature. Once the butter is melted add the chopped seasoning vegetables to the heated butter.
Step 6
Stirring regularly, cook the vegetables down until they are carmelized. In the beginning the vegetable will not need to be stirred as often, as they will once everything is heated and cooking. The closer the seasoning vegetables are to being ready, more often they need to be stirred. They can burn very easily at this stage. It takes atleast an hour to get the vegetables to this stage of prepartion.
Step 7
Lower the heat and add to the cooked vegetables:
2 cloves of pressed garlic
1 tablespoon of dried italian herbs
Salt and pepper to taste
Blend throroughly.
Step 8
Add the drained oysters to the mixture and blend thoroughly.
Step 9
Add 2 cups of seasoned bread crumbs. If the mixture is too dry add some of the oyster liquor, slowly until it is the right consistency. Blend until all the ingredients are evenly distributed. Be careful not to break up the oysters.
Step 10
Transfer to a baking dish.
Step 11
Bake in a pre-heated oven at 325 for one hour. Let sit for about 10 minutes then serve.