1 loaf stale French bread
2 dozen Louisiana oysters
1/2 pound chicken livers
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon paprika
1/2 cup pecan meat
pinch of sage
1 teaspoon thyme
1 cup cornmeal
2 eggs, beaten
3 medium onions, chopped
2 cups chopped celery
3 teaspoon butter or oil
Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix in cornmeal. Saute onion, celery, chopped livers, nuts, thyme and sage in 3 teaspoons butter until the onions are clear. Mix in cornmeal/bread mixture and mix well. Season to taste with salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten eggs. Bake at 350F until the internal temperature reaches 140F.
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