Seafood Stuffing
Ingredients
- 1 stick butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves chopped garlic
- 1/2 cup dry white wine
- 2 cups shrimp stock
- 1/2 tsp. salt
- 1 1/2 Tbs. Creole seasoning
- 1 bay leaf
- 2 dozen oysters, chopped
- 1 lb. claw crabmeat
- 24 medium shrimp, peeled and deveined
- 1 cup plus 2 Tbs. freshly-grated French bread crumbs
- 3 green onions, snipped finely
- 6 sprigs parsley, leaves only, chopped
Instructions
- 1
Melt the butter in a saucepan and heat it until is begins bubbling. Add the onions, celery, and garlic and cook until it turns soft.
- 2
Add the wine, shrimp stock, salt, Creole seasoning and bay leaf. Reduce heat to a low boil and reduce by about half.
- 3
Remove the bay leaf. Add the oysters, shrimp and crabmeat and cook for two or three minutes.
- 4
Add about a quarter of the bread crumbs at a time, stirring just enough to mix everything evenly. Add the green onions and parsley with the last batch of bread crumbs.
- 5
Adjust seasonings with salt and pepper. Load the stuffing into a baking dish and bake, uncovered, in the center of a 400-degree oven for 12-15 minutes, until toasty on top.