- 1 1/4 cups all-purpose flour
- 6 tablespoons cold unsalted butter, diced
- 1 teaspoon salt
- 3 to 4 tablespoons ice water
- 4 strips bacon, chopped
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped green onions
- 2 teaspoons minced garlic
- 1 tablespoon Essence
- 3/4 teaspoon salt
- 1/8 cayenne
- 1/4 cup all-purpose flour plus more, for dusting
- 1 quart oysters, cut in half or quarters if large, well drained and 3/4 cup liqueur reserved
- 1/2 cup heavy cream
- 1 teaspoon fresh lemon juice
- 1/3 cup chopped fresh parsley leaves
- 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
Preheat the oven to 375 degrees F.
In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.Savory Pie Crust:
In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
Yield: 1 pie shellEmeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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.
Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
Recipe courtesy Emeril Lagasse, 2007