Chef Warren LeRuth is one of New Orleans' legendary chefs, and his former West Bank Restaurant is missed. Here's a great oyster dish to remember it by. (Chef LeRuth is still active as a restaurant consultant.)
In an iron skillet sauté the minced onion, garlic, bay, cenery and thyme in 6 tablespoons fo the butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crumbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add 4 tablespoons butter and cook until the butter is melted.
- 5 cups onions, minced
- 1/2 tablespoon garlic, minced
- 1 bay leaf, minced
- 4 stalks celery, minced
- 1/2 teaspoon thyme leaves
- 10 tablespoons butter
- 4 dozen oysters, strained (reserve the liquor) and chopped
- 1-1/2 cups bread crumbs
- 36 oyster half shells, boiled and scrubbed
- 18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half
- 6 lemon wedges for garnish
Fill the oyster shells with the mixture, and spirnkle the remaining 1/2 cup of bread crumbs over the top. Top with bacon pieces. To serve, heat the oysters in a 375F oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.
Serves 6.
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