OYSTER DRESSING

Oyster Dressing!

1/2 (16-ounce) package ground mild pork sausage with sage
2 cups chopped yellow onion
1 cup thinly sliced celery
1/2 cup chopped green bell pepper
1 Tbsp. minced fresh garlic
1 Tbsp. chopped fresh sage
1 1/2 tsp. kosher salt
1 tsp. hot sauce
1/4 tsp. ground black pepper
10 cups cubed day-old cornbread
2 large eggs, lightly beaten
2 cups reduced-sodium chicken broth
2 (8-ounce) packages shucked raw Louisiana oysters, drained (about 2 cups)

1.) Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. Set aside.
2.) Heat a large nonstick skillet over medium-high heat. Add sausage; cook, stirring frequently, until browned and crumbly, 6 to 8 minutes. Using a slotted spoon, set sausage aside, reserving rendered fat in pan.
3.) Add onion, celery, bell pepper, and garlic to pan. Cook, stirring occasionally, until tender, approximately 10 minutes. Stir in sage, salt, hot sauce, and pepper; cook for 3 minutes more.
4.) In a large bowl, gently fold together cornbread, sausage, onion mixture, eggs, broth, and oysters. Pour mixture into prepared dish.
5.) Bake, uncovered, until top is golden brown and dressing is firm to the touch, approximately 40 minutes.

OYSTER PASTA

OYSTER PASTA

3 tablespoons olive oil 

1 cup sliced green onions 

1/2 cup chopped fresh parsley 

3 garlic cloves, minced 

4 cups standard oysters (about 3 [12-ounce] containers), drained 

2 tablespoons fresh lemon juice 

1/4 teaspoon salt 

1/8 teaspoon ground red pepper 

1/8 teaspoon black pepper 

6 cups hot cooked angel hair (about 14 ounces uncooked pasta) 

1/2 cup (2 ounces) grated fresh Parmesan cheese 

Heat oil in a large nonstick skillet over medium heat. Add onions, parsley, and garlic; cook 8 minutes or until tender, stirring frequently. Add oysters; reduce heat, and cook 5 minutes or until edges of oysters curl. Stir in lemon juice, salt, and peppers. Add pasta and cheese; tossing well to coat.

CHARGRILLED OYSTERS

Acme’s Chargrilled Oysters

2 dozen Gulf oysters, freshly shucked, on the half shell
1 pound salted butter
2 bunches of green onions, chopped fine
20 toes of fresh garlic, puréed
1 teaspoon crushed red pepper
3 tablespoons fresh thyme, chopped fine
3 tablespoons fresh oregano, chopped fine
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons Creole seasoning
2 ounces white wine
8 ounces Romano cheese, grated
1 loaf French bread

PREP
Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan add 2 sticks (or ½ pound of butter and place over a medium heat. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worcestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes. In a large mixing bowl (before the mixture is completely cool) add remaining butter (or ½ pound) and sauce. Blend until butter is folded into the sauce. Final product should be a creamy consistency. (Serves 4)

GRILLING OYSTERS
Pre-heat grill to 350 degrees. Place oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle ½ an ounce of the butter garlic sauce on top of each oyster. Top with a ¼ ounce of grated Romano cheese. Allow cheese to melt. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter.While still hot add ½ ounce of butter sauce to the top of each oyster. Serve immediately with warm French bread for dipping.

OYSTER and ARTICHOKE CASSEROLE

Oyster and Artichoke Casserole
Makes 4 portions

¾ cup heavy cream
2 tablespoons extra virgin olive oil
2 teaspoons minced shallots
½ cup quartered artichoke hearts
1 ½ teaspoon dry Creole seasoning
3 ounces Chablis
24 fresh oysters, shucked
2 tablespoons French bread crumbs
2 tablespoons shredded Parmesan

Preheat oven to 400 degrees. Heat cream in a saucepan and simmer until reduced by 25 percent.

Heat saute pan and add olive oil. Add artichokes and shallots and cook until shallots are translucent. Add Creole seasoning and then add the Chablis to deglaze the pan. Add the cream. Bring to a simmer and add the oysters.

Simmer 1 minute, then pour mixture into greased 1 ½-quart casserole dish. Top with the bread crumbs and Parmesan and bake at 400 degrees until golden brown, about 6 minutes. Serve immediately

OYSTER DRESSING

Oyster Dressing

2 sticks butter
4 sprigs parsley, finely chopped
1 rib celery, finely chopped
1/4 cup green pepper, finely chopped
1 tsp. Thyme
1 large onion, finely chopped
2 tsp. Hot sauce
Salt and pepper
1 ½ dozen oysters, liquor reserved
1 loaves French bread
3 eggs
1 tsp. Garlic, finely chopped

Preheat oven to 350. Melt butter in skillet with parsley, celery, green pepper, thyme, onion, salt and pepper; saute 10 to 15 minutes, till soft. Add oysters and saute an additional 10 to 50 minutes. While oysters saute, in a mixing bowl moisten bread with reserved oyster liquor (add water or stock if necessary), it should be wet, but not soggy, and then mash it with your hands. Season with salt, pepper and hot sauce. 

Place in a baking pan and bake for 1 hour at 350. Stir after the first half hour of cooking. Remove from oven and place in refrigerator and cool.
Stuff seafood, vegetables and just about anything else with this.

OYSTER and ARTICHOKE SOUP

Oyster and Artichoke Soup

½ stick butter
8 slices bacon, chopped
3 medium onions, finely chopped
4 ribs celery, finely chopped
4 toes garlic, finely chopped
1 can artichoke hearts, drained and rinsed
20 oysters, chopped, with their juice
2 bay leaves
½ tsp. Thyme
1/4 tsp. Oregano
1/4 tsp basil
2 tsp. Fresh rosemary leaves, chopped fine
½ tsp. Worcestershire sauce
Salt, pepper and hot sauce, to taste
3/ Tbsp. All purpose flour
2 qt. fish stock
2 bunches green onions, chopped
1 bunch parsley, chopped

Melt butter in large soup pot. Add bacon, onions, celery and garlic. Cook until lightly browned. Add artichoke and oysters. Cook about 25 to 35 minutes over a low heat. Add bay leaves, thyme, oregano, basil, rosemary, Worcestershire sauce, salt, pepper and hot sauce. Stir well; add flour while continuing to stir. Add stock, oyster liquor, green onions and parsley (reserve some parsley for garnish). Bring to a boil. Reduce heat. Cover and simmer for 50 minutes. Garnish with parsley. Serves 10.
　

OYSTER SOUP

I always add a splash of Tabasco.

OYSTER SOUP

2 quarts whole milk

2 sticks butter

8 dozen oysters with liquid, unwashed preferred 

Salt

Cayenne

1/2 cup parsley, finely chopped

1/2 cup shallots, finely chopped

Fresh cracked black pepper

Put milk, butter and oyster liquid in a large saucepan and cook over medium heat until butter has melted.  Add oysters.  Salt to taste depending on saltiness of oysters.  Add cayenne.  Cook slowly until edges of oysters begin to curl.  Add parsley and shallots and simmer for five minutes.  Serve in bowls and sprinkle cracked black pepper on top.  As a main dish this serves 8, or 16 as a soup course.

OYSTER BREAD DRESSING

OYSTER BREAD DRESSING

1 large loaf stale French bread

1/2 pound saltine crackers

1 cup milk

2 eggs beaten

2 pounds ground pork

1 large chopped onion

1/2 chopped bell pepper

2 stalks celery 

3 minced cloves minced garlic

2 tablespoons flour

2 Tbsp. oil

1 quart oysters, drained

2-3 Tbsp.  Parmesan cheese

Pimentos

Paprika

Soak crumbled bread and crackers in milk, mix well.  Add eggs and stir well.  Brown pork and add onion, bell pepper, celery and garlic, and cook well until wilted.  Make roux with flour and oil.  Add to meat mixture.  Add cracker mixture and mix well.  Halve oysters and gently fold into mixture.  Place in large, shallow baking dish.  Sprinkle with Parmesan cheese and garnish with pimiento and paprika.  Cover with foil and bake 25 to 30 minutes at 350°.

12 servings

RUDELY DECADENT OYSTER DRESSING

RUDELY DECADENT OYSTER DRESSING

2 large chopped onions

6 bunches chopped green onions

1 bunch chopped parsley

6 cloves minced garlic

6 stalks chopped celery

1 1/2 loaves French bread, dried out

3/4 gallon oysters, (reserve water)

2 heaping Tbsp.  bacon drippings

Salt and pepper

Sauté all chopped seasonings in bacon drippings until tender.  Add oysters.  Cook 12 to 15 minutes, stirring.  In another bowl, moisten bread with oyster water, then crumble bread and add to seasoning and oyster mixture.  Cook 15 more minutes.  Place in large baking dish and bake at 350° for 1 hour. 

15 to 20 servings

If desired add chopped turkey liver to dressing before baking.

OYSTER SHOOTERS

• 2 cups olive oil
• 1/2 cup balsamic vinegar
• 4 tbsp Steen's cane syrup
• 1 tsp each - salt, pepper, and cayenne pepper
• 1/2 tsp basil
• 1/2 tsp thyme
• 1/2 tsp oregano
• 2 tbsp sun-dried tomatoes dried, minced (not packed in oil)
• 2 dozen freshly shucked oysters in their own liquid
• Oyster shells

1. Mix first 8 ingredients and let marinade. The longer it sits, the better!
2. Saute oysters over medium heat in four batches using 1/2 cup marinade for each batch, just until the oysters start to curl
3. Place each oyster in a shell and drizzle a bit of hot marinade onto each oyster
4. Keep warm until all batches are done
5. Serves 4 oysters per person Yields 6 servings

OYSTERS JOHNNY REB

Oysters Johnny Reb

2 quarts oysters, drained

Salt, pepper, Tabasco to taste

1/2 cup minced fresh parsley

1/2 cup finely chopped shallots

1 tablespoon Worcestershire

2 tablespoons fresh lemon juice

1/2 cup melted butter

2 cups cracker crumbs

Paprika

3/4 cup half-and-half

Fresh parsley sprigs

Lemon slices

Layer half of oysters in a lightly greased shallow 2-quart baking dish.

Season to taste with salt, pepper and Tabasco. (If you prefer, season

with a Creole or Cajun seasoning mix, such as Tony Cachere’s or

Zatarain’s.) Sprinkle the seasoned oysters with half of parsley, shallots,

Worcestershire, lemon juice, melted butter and cracker crumbs. Repeat

layers and sprinkle lightly with paprika. Make evenly spaced indentations

in the casserole. Fill each indentation with half-and-half, being careful

not to moisten all of the crumb topping. Bake at 375 degrees F. about

30 minutes, or until bubbly. Garnish with parsley and lemon slices.

Makes 8 to 10 servings.

SIMPLE FRIED OYSTERS

Simple Fried Oysters

½ cup flour
½ cup cornmeal
1 tsp salt
1/4 tsp black pepper

Whisk together the flour, cornmeal, salt and pepper. Heat 2 inches of oil in a dutch oven until it reaches 350 degrees. Toss the oysters in the seasoned flour, shake off the excess, and fry for 3 to 5 minutes, until slightly golden, then drain on paper towels. Don’t over-fry them or they will become dried out and a little chewy-you want them to be nice and plump.

OYSTER STEW

Oyster Stew

Simple Homestyle Recipe.  Canned oysters work just fine here!

1 pint oysters, with liquid
1/4 cup butter, melted
1 cup half and half, scalded
1/8 tsp pepper
3 cups milk, scalded
½ teaspoon paprika
½ teaspoon salt
Dash of Nutmeg
Dash Tabasco

Simmer oysters in butter and oyster liquid until edges curl, they will be hot through. Add cream and milk. Heat to boiling; season with paprika, salt and pepper, nutmeg and Tabasco. Serve at once.
4 servings.