Foodie Guide

8 ounces smoked sausage, finely dices
8 ounces hot sausage
2 medium onions, chopped
2 celery stalks, chopped
1 large green pepper, chopped
1/4 cup fresh garlic, minced
1 bunch fresh parsley, chopped
2 sticks butter, cut into small pieces
8 cups oysters, cleaned and drained, save the liquid
4 cubes chicken bouillon
8 cups French bread, dried and cut into half-inch cubes (1 to 1 1/2 loaves)
6 large eggs
salt to taste
white pepper to taste
cayenne pepper to taste

In a skillet, saute smoked sausage and hot sausage. Add onion, celery, green pepper, and garlic, and cook on medium heat until vegetables are soft. Add parsley and remove from heat. In another skillet, saute oysters in 2 tablespoons of butter until the edges curl. Using a slotted spoon, remove oysters from the skillet and set aside to cool. Add remaining oyster liquid and bouillon cubes to skillet, dissolving bouillon cubes and bringing the mixture to a simmer. Remove from heat and add remaining 14 tablespoons of butter. Chop cooled oysters and add to the onion, celery, green pepper, and garlic mixture. In a large bowl, beat eggs and stir into the vegetables and oyster mixture. Add bread and oyster liquid with butter and bouillon and mix well. Season to taste with salt, white pepper, and cayenne pepper. Pour mixture in a buttered baking dish. Cover and bake at 350 degrees for one hour. Remove cover and bake for an additional 15 minutes. Serves 12.