INGREDIENTS:

1-cup butter or margarine
2 cups celery, diced
2 cups onion, chopped
1 cup of diced bell pepper
2 teaspoon of thyme
1 teaspoon of seasoning salt
2 teaspoons of garlic powder
1 tablespoon of finely shopped shallots
½ teaspoon ground clove
1 teaspoon of cumin
1 1/2 teaspoon cayenne pepper
2 – 6-ounce bags Mrs. Cubbison's Corn Bread Stuffin'
8 ounces of chorizo sausage
1 - 8 ounce jar of oysters
1 - 1/2-cup (approx.) oyster liquor or chicken broth (optional)

Makes 6 – 8 servings.

PROCEDURE:

In a large saucepan, over medium heat, place chorizo, butter, bell pepper, celery and onion. Stir and cook until vegetables are tender and sausage is brown, about 10 minutes. Drain off fat. Add spices. Stir in cornbread stuffing mix. Add and mix in oysters, whole or chopped, as desired. If a moist dish is preferred, add oyster liquor or broth to make desired consistency. Spoon into baking dish or casserole. Bake at 325 degrees for about 40 minutes or until heated through and oysters are cooked. Makes about 8 cups.