Photo: Oyster Pan Roast Recipe
Ingredients
- 8 tablespoons butter
- 1/4 cup olive oil
- 1 bunch scallions, chopped
- 1 medium rib celery, finely chopped
- 2 tablespoons minced garlic
- 2 bay leaves
- 1 1/2 teaspoons freshly minced thyme leaves
- 1 1/2 teaspoons freshly minced oregano leaves
- 1 teaspoon freshly minced rosemary leaves
- 4 dozen oysters, shucked and well-drained
- 6 tablespoons heavy cream
- 6 tablespoons freshly chopped parsley leaves
- Salt
- Freshly ground black pepper
- Essence, to taste, recipe follows
- 4 strips crisp-cooked bacon, very finely chopped
- 1/2 cup unseasoned fine dry bread crumbs
- 1/4 cup finely grated Parmesan or Romano
- Crusty French bread slices, for serving
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
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
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.
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By delpuppo
Havre de Grace, MD
on July 21, 2012
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I absolutely loved this oyster pan roast and unlike some of Emeril's other recipes, this was pretty easy! I agree with the others, it was a little salty (and i love salt! so next time I think that I'll back off a little.
By chefBOYRDboop
Florence, AL
on December 26, 2011
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This recipe was wonderful! Will serve at my dinner parties many Times in the future. Hold off on thé salt until you taste this dish.
By kbphysics_13069625
Milwaukee, 89
on August 13, 2010
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I made a half portion for my husband and I the first time I made this dish. I went to the market for the oyesters- they were out! I had my heart set on making this dish, so I visited the canned section- and I couldn't believe it- I found whole canned oyesters for about $2 a can- each containing about 12 oyesters! I substituted the canned ones for the fresh, and this dish turned out AMAZING. So mouthwatering!
So yes, try this dish. It can be made really cheaply- I used dried herbs instead of fresh- the only thing I had to pick up at the store was heavy cream, canned oyesters, and parsely- I had the rest in my kitchen! What I thought was going to be a really expensive meal was so inexpensive and yet so amazingly good.
Tip: Be careful of salt! I'm a big salt lover myself- but the first time I made this dish it was a little too salty- even for me! With the bacon and the parmesan cheese and the oyesters AND Emerils seasoning, be really careful about how much extra you add 'to taste'. The second time I made it, I only added fresh ground pepper- no salt. (The extra saltiness could have been due to the canned oyesters, so I rinsed them instead of just draining them the second time. Great dish!
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