Oyster Dressing Souffle with Oyster and Tasso Ragu

Total Time:
2 hr
Prep:
1 hr
Cook:
1 hr

Yield:
6 servings

CATEGORIES
Ingredients
  • 3 tablespoon butter, in all
  • 1/2 -cup fine bread crumbs
  • 1 recipe of prepared oyster dressing
  • 6 egg whites, beaten stiff
  • 1 tablespoon olive oil
  • 6 ounces tasso, diced
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 cup chopped tomatoes, peeled and seeded
  • 1 cup veal reduction
  • 1/4 cup chopped green onions
  • 2 dozen shucked oysters
  • Salt and pepper
  • 6 fried spinach leaves
  • 1 tablespoon chopped chives
  • Essence, recipe follows
  • Oyster Dressing:
  • 4 tablespoons olive oil
  • Essence, recipe follows
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1 pound shucked oysters, chopped
  • 1 quart heavy cream
  • 1 tablespoon hot sauce
  • 2 tablespoons Worcestershire sauce
  • 3 to 4 cups day-old bread, cubed
  • 6 eggs, slightly beaten
  • Salt and black pepper
  • 1/4 cup chopped green onions, plus 1/4 cup for garnish
  • 1/4 cup grated Parmigiano-Reggiano, plus 1/4 cup for garnish
  • 1/2 cup sizzled leeks
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunoise yellow peppers
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the oven to 400 degrees F. Butter and bread crumb the ramekins. In a mixing bowl, fold the beaten egg whites into the oyster dressing. Pour the mixture into a 24-ounce ramekin. Bake the souffle for about 25 to 30 minutes or until the souffle rises to about 2 inches above the rim of the ramekin. In a saute pan, heat the olive oil. When the oil is hot, render the tasso. Cook for 1 minute. Add the shallots, garlic, and tomatoes. Saute for 1 minute. Season with salt and pepper. Stir in the veal reduction. Bring the liquid up to a boil. Reduce to a simmer. Stir in the oysters and green onions. Cook the sauce until the oysters start to curl, about 1 minute. Remove from the heat. Check the seasoning. Place the souffle in the center of an oversized platter. Spoon the ragu around the souffle. Garnish with fried spinach and Essence.

Oyster Dressing:

In a large pot, heat 2 tablespoons olive oil. When the oil is hot, saute the vegetables for 2 to 3 minutes or until the vegetables are wilted. Season with Essence. Stir in the oysters and cook for 1 minute. Whisk in the cream, hot sauce, and Worcestershire sauce. Fold in the bread cubes and incorporate thoroughly. Remove the mixture from the heat and whisk in the eggs. Season with salt and pepper. Fold in the green onions and cheese. Pour the dressing into the prepared pan and cover with aluminum foil. Bake for 30 minutes covered and 15 minutes uncovered. Remove the dressing and allow to sit for 5 minutes before serving.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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