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Louisiana Creole Dressing


16 ounces chicken livers, drained
10 ounces fresh oysters, undrained
1/2 loaf French bread, day old, crumbled
1/2 cup butter or margarine
2 bunches green onions, chopped
2 large onions, chopped
4 cloves garlic, minced
5 stalks celery, chopped
1 cup chopped fresh parsley
1/2 pound ground beef, cooked and drained
1/2 pound ground pork, cooked and drained
1 teaspoon rubbed sage
1 teaspoon ground thyme
1/2 teaspoon ground black pepper
2 tablespoons Creole seasoning


Chop chicken livers and cook in boiling water until tender. Drain and set aside.

Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.

Melt butter in a large skillet over medium-high heat; add green onions and next 4 ingredients, and cook, stirring constantly, until vegetables are tender.

Add chopped chicken livers, oysters, bread mixture, beef, and remaining ingredients; reduce heat, and simmer about 15 minutes.

Spoon into a 13 x 9 x 2-inch baking dish.Bake at 350 degrees F for 30 minutes or until thoroughly heated.

Yields 10 servings.

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