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Comment:
This recipe is from the famous founder of Ruth's Chris Steak House,
Ruth Fertel. Her son Randy shared it with us on the occasion of
a tribute dinner held in her honor.
Ingredients:
- 1 gallon oysters with liquid
- ¼ pound butter
- 1 pound smoked sausage, minced
- 1 pound hot sausage, minced
- 3 cups diced onions
- 2 cups diced celery
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- ¼ cup minced garlic
- 12 chicken bouillon cubes
- 3 (2½ foot long) loaves stale French bread
- salt, black pepper, red pepper flakes to taste
- 1 dozen eggs, whipped
- 1 pound melted butter
Method:
Pour oysters into a large pan, reserving liquid, and go through
them 1 at a time, removing any partial shells that remain. Heat
oysters in liquid until edges curl. Drain oysters, save liquid and
set aside. When oysters are cool to touch, chop coarsely and set
aside. In a large Dutch oven, heat ¼ pound butter over medium-high
heat. Sauté sausages until oil is rendered. Add onions, celery,
bell peppers and garlic. Sauté 3-5 minutes or until vegetables
are wilted. Add chopped oysters, oyster liquid and bouillon cubes.
Bring to a rolling boil, reduce to simmer and cook 5 minutes. Season
with salt and peppers. Preheat oven to 350°F. Chop stale French
bread into 1-inch cubes, and add bread into oyster mixture, 2 cups
at a time, until enough bread has been added to absorb liquid but
mixture is still moist. Remove from heat and add eggs and remaining
melted butter, blending well into mixture. Pour into a large baking
pan. Cover with aluminum foil and bake 1 hour. Remove foil and brown
for about 15 minutes.
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