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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


  1. Chop chicken livers and cook in boiling water until tender. Drain and set aside.
  2. Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.
  3. 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.
  4. Add chopped chicken livers, oysters, bread mixture, beef, and remaining ingredients; reduce heat, and simmer about 15 minutes.
  5. Spoon into a 13 x 9 x 2-inch baking dish.
  6. Bake at 350 degrees F for 30 minutes or until thoroughly heated.

Yields 10 servings.

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