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 1/2 teaspoons salt
1/2 teaspoon cayenne
3 bay leaves
1 tablespoon minced garlic
1/4 cup finely chopped parsley
1 cup water
1/4 cup chopped green onions
4 cups 1-inch cubes french bread or homemade-style white bread
1/3 cup freshly grated parmesan

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

Preheat oven to 375°. Butter a 9 by 11 inch baking pan with the butter and set aside.

Drain the oysters, reserving the oyster liquor. Set aside.

Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and sauté for 5 minutes, or until soft. Add the bay leaves, garlic, and parsley, and sauté for 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor, and the bread cubes. Stir to mix well, and remove from the heat.

In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown.

Remove the bay leaves before serving.