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2 teaspoons unsalted butter
1 pint shucked oysters and their liquor
2 tablespoons vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1 ½ teaspoons salt
1 teaspoon Essence
¼ teaspoon cayenne
3 bay leaves
1 tablespoon minced garlic
¼ cup finely chopped parsley
1 cup water
¼ cup chopped green onions
4 cups 1-inch cubes French bread or homemade-style white bread
1/3 cup freshly grated Parmesan cheese

1. Preheat the oven to 375 degrees F.
2. Butter a 9 x 11-inch baking dish with the butter and set aside.
3. Drain the oysters, reserving the oyster liquor. Set aside.
4. Heat the oil in a skillet over medium-high heat.
5. Add the onions, bell peppers, celery, salt, Essence and cayenne, and sauté for 5 minutes or until soft.
6. Add the bay leaves, garlic and parsley, and sauté for 1 minute.
7. Add the water and cook for 2 – 3 minutes, stirring constantly.
8. Add the green onions, oyster liquor and the bread cubes. Stir to mix well, and remove from the heat.
9. In a large mixing bowl combine the bread and vegetable mixture with the oysters and cheese.Stir with a wooden spoon to mix thoroughly.
10. Pour the mixture into the prepared baking pan and bake for 30 to 40 minutes, or until bubbly and golden brown.
11. Remove the bay leaves before serving.