½ gal oysters
1 stalk celery
3 small onions
1 large stale poboy bread
1 small bell pepper
2 bunches shallots
1 stick oleo
½ pt chicken livers
½ pt chicken gizzards
2 or 3 bay leaves
Chop onions, celery, bell pepper, garlic and shallots finely.
Sauté onions, celery, bell pepper, garlic and shallots in butter or oleo until transparent
Boil gizzards. Let cool then chop well and fry off chopped livers and above ingredients.
Cut large oyster in half. Save water. Cut up bread and place in oyster water. Sauté oysters and cook until curling.
Mix 2 eggs by scrambling.
Combine bread soaked in oyster water with 2 scrambled eggs.
Mix all ingredients together and fry off with more oleo.
Season with salt and pepper.
Add thyme and bay leaves
Bake at 350 degrees until not soupy.