Louisiana Oyster Stuffing
- 5 Aidells sun-dried tomato sausage links (chopped)
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green onions or scallions
- 1 teaspoon finely chopped garlic
- 18 medium shucked oysters or 12-ounce jar oysters
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4 teaspoon dried savory
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- salt and tabasco to taste
- 3-4 cups dried bread crumbs, preferably homemade from French bread
- 1-2 cups chicken stock blended with oyster liquid
- Preheat the oven to 350°.
- In a large heavy skillet, over medium-high heat, brown the sausage in the butter for 3 minutes. Lower the heat to medium and add the onion and celery. Cover the pan and cook for about 10 minutes, or until the vegetables begin to color. Add the green and red bell peppers, green onions and garlic, and cook for 5 minutes more.
- Meanwhile drain the oysters, saving the liquid. If they are large, coarsely chop them into 3/4-inch pieces, otherwise leave them whole. Add the oysters to the vegetable and sausage mixture and cook for another 2 minutes. Remove the pan from the heat and mix in the herbs, spices, and bread cubes. Add the reserved oyster liquid and enough chicken stock to make the stuffing moist but not soggy. Add salt and Tabasco to taste. Place the dressing in a buttered casserole and smooth the surface lightly with a spatula. Bake, uncovered, for 35-40 minutes, until the stuffing is hot.