LOCATION: Recipes >> Cajun >> Oysters Louisiana
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Oysters Louisiana
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OYSTERS LOUISIANA
3 doz. freshly shucked oysters on half shell
1/2 lb. (225 g.) medium-sized fresh mushrooms, quartered
8 Tbsp. (4 oz. 113 g.) butter
4 Tbsp. (60 ml) flour
2 to 3 garlic pods, chopped fine
1 large bunch green onions, chopped fine
1/4 cup (60 ml) celery, chopped fine
1/4 cup (60 ml) fresh parsley, chopped fine
1/3 cup (80 ml) dry sherry
garlic salt
fine bread crumbs
Drain oysters and reserve liquor. In skillet saute mushrooms in 2
tablespoons (28 g.) butter. Set aside. In another skillet melt 5
tablespoons (70 g) butter; add flour. Mix well, stirring constantly
over low heat. Cook slowly until golden color. Add green onions,
celery, parsley, garlic and cook a few minutes until vegetables
are tender. Add garlic salt, sherry and mix well. Add oysters,
mushrooms and some of oyster liquor. Simmer over low heat a few
minutes until oysters begin to curl. Divide mixture into 6 individual
buttered baking dishes or shells. Sprinkle with bread crumbs. Dot
with butter and bake 15 minutes in 350 degrees (175 degrees C) oven
(or 4 to 5 on the thermostat). Serves 6.
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