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Deviled Oysters from Louisiana

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“This dish is wonderful and is perfect to serve from a chafing dish at a holiday party. I can assure you that it is worth all of the effort. Recipe taken from "River Road Recipes" from the Jr. League of Baton Rouge, LA.”
READY IN:
45mins
SERVES:
30-40
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté the onion, bell pepper, garlic, and celery in the butter in a large skillet.
  2. Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.
  3. Add the seasonings and bring up to a boil, then remove from heat and cool.
  4. Toast the bread and roll into crumbs, then add these to the oyster mixture.
  5. Beat the eggs together with the milk and add to the oyster mixture.
  6. Mix in the parsley and the green onion tops.
  7. Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.

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