Oyster Pan Roast

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
Serves 8 as an appetizer or 4 as a main course
Level:
Intermediate

Ingredients
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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 oregano
  • 1 tablespoon dried thyme
Directions

Preheat the broiler.

In a large skillet or low-sided saucepan, melt the butter with the olive oil over low heat. Add the scallions, celery, garlic, bay leaves, thyme, oregano, and rosemary. Continue to cook over low heat until the vegetables are tender, about 5 minutes.

Add the drained oysters and stir to combine. When the oysters just begin to firm up (about 3 to 4 minutes), stir in the heavy cream and parsley and remove from the heat. Taste and season with salt, pepper, and Essence. Transfer to a shallow casserole large enough to hold the oysters in 1 layer and sprinkle the bacon over the oysters. In a small bowl combine the bread crumbs and Parmesan and sprinkle over the top of the oysters. Broil 6 inches from the heat source until the oysters are cooked through and the bread crumbs are lightly browned, 4 to 6 minutes. Serve with crusty French bread.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Turkey with Glazed Chestnuts, Parsnips and Mushrooms

    Recipe courtesy of Food Network Kitchen