Best 3 Creole Oyster Stuffing Recipes

In the realm of culinary delights, Creole Oyster Stuffing stands as a testament to the vibrant heritage of Louisiana cuisine. This delectable dish, deeply rooted in the traditions of New Orleans, seamlessly blends the flavors of the sea and the land, resulting in an explosion of taste that will tantalize your palate. Made with plump and succulent oysters, which are carefully sautéed in butter until they are tender and infused with a hint of garlic, this stuffing is further enhanced by a medley of aromatic vegetables, including celery, onions, and bell peppers. Seasoned to perfection with a blend of Creole spices, including paprika, thyme, and cayenne pepper, this stuffing exudes a captivating aroma that will draw you in. Accompanying this main recipe are variations that cater to diverse preferences, including a vegetarian option that replaces the oysters with a combination of mushrooms, spinach, and artichoke hearts, creating a hearty and flavorful alternative. Additionally, a seafood medley variation incorporates shrimp, crab, and crawfish, resulting in a decadent seafood extravaganza. With its versatility and ability to complement a variety of main courses, Creole Oyster Stuffing reigns supreme as a culinary masterpiece that embodies the essence of Louisiana's rich culinary heritage.

Let's cook with our recipes!

CREOLE OYSTER STUFFING

Creole Oyster Stuffing image

Provided by Craig Claiborne

Categories side dish

Time 1h

Yield About 8 cups

Number Of Ingredients 13

Ingredients

1 pint oysters with their liquor
8 tablespoons butter
2 cups finely chopped onion
1 1/2 cups finely chopped celery with a few chopped leaves included
1 cup chopped green peppers
1 tablespoon finely minced garlic
1 teaspoon chopped fresh thyme or half the amount dried
5 cups fine fresh bread crumbs
1 cup finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
2 eggs, lightly beaten
4 tablespoons butter, approximately, plus butter for greasing the dish

Steps:

Preheat the oven to 350 degrees.
Drain the oysters and cut them in half. Reserve the liquor.
Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 345 milligrams, Sugar 4 grams, TransFat 0 grams

CAJUN OYSTER STUFFING

Cajun Oyster Stuffing image

This is a great twist on a holiday favorite for oyster lovers. This stuffing is flavorful from all the fresh veggies mixed with the briny flavor of the oysters along with the traditional seasonings. The stuffing is very moist and the Cajun seasoning gave this dish just a little kick. It's not spicy, just enough spice to live up...

Provided by Joyce Lowery

Categories Side Casseroles

Time 1h10m

Number Of Ingredients 16

Ingredients

1 skillet cornbread baked, cooled, and crumbled
1 pkg saltine crackers, crumbled
1/2 loaf day old French bread
1 stick butter, room temperature
2 c chicken broth
1 qt oysters, chopped with liquid reserved
1 large onion, chopped
1 c celery, chopped
1/2 c green onions, chopped
2 clove garlic, minced
1/4 c fresh parsley, chopped
1 tsp sage, dried
1 tsp poultry seasoning
2 Tbsp Cajun seasoning
5 large eggs, lightly beaten
1 bell pepper, chopped

Steps:

1. In a large bowl, crumble the cornbread, French bread and crackers.
2. Saute the garlic, onions, bell pepper, celery, and green onions in the stick of butter until soft.
3. Add to the bowl with the cornbread mixture.
4. Add the seasonings and mix well.
5. Mix in beaten eggs.
6. Stir in the chicken stock.
7. Add oysters and stir them in.
8. Add a little oyster liquid to desired consistency. The mixture will be wet.
9. Pour into a buttered baking dish.
10. Bake in a preheated oven at 350 degrees for 40 minutes.

CREOLE CORNBREAD STUFFING

Creole Cornbread Stuffing image

Chock full of spices that really make this stuff sing. This is enough for one turkey.

Provided by Kevin Ryan

Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes

Time 4h

Yield 20

Number Of Ingredients 28

Ingredients

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

Steps:

Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g

Tips:

Use fresh oysters. Fresh oysters have a briny, sweet flavor that makes them perfect for stuffing. If you can't find fresh oysters, you can use frozen oysters, but be sure to thaw them completely before using.
Chop the oysters finely. This will help them to distribute evenly throughout the stuffing.
Use a variety of bread. This will give the stuffing a more complex flavor and texture. You can use white bread, French bread, or even cornbread.
Season the stuffing well. Use a combination of herbs, spices, and salt and pepper to taste. Creole seasoning is a great option for this.
Don't overstuff the oysters. You want the stuffing to be light and fluffy, so don't pack it in too tightly.
Bake the oysters until they are golden brown. This will take about 20 minutes.

Conclusion:

Creole oyster stuffing is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover oysters, and it can be served as a main course or a side dish. With its combination of briny oysters, flavorful bread, and aromatic herbs and spices, Creole oyster stuffing is sure to be a hit with everyone who tries it.