- 4 slices thick-cut chopped bacon
- 3 cups chopped onions
- 1 1/2 cups chopped green bell pepper
- 1 1/2 cups chopped celery
- 1 teaspoon Essence, recipe follows
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pint oysters, drained and patted dry
- 1 recipe Dijon Creamed Spinach, recipe follows
- 1/3 cup bread crumbs
- 1/3 cup finely grated Parmesan
In a large skillet, render the chopped bacon until crispy, about 4 minutes. Add the onions, bell pepper and celery and cook until very tender and all the juices are evaporated, 8 to 10 minutes. Season with the Essence, salt, and pepper and set aside to cool.
Preheat the oven to 375 degrees F.
Once the vegetables have cooled to room temperature, divide the bacon-vegetable mixture evenly between 6 individual shallow ramekins, about 1/3 cup for each ramekin. Divide the oysters evenly among the ramekins, laying the oysters the top of the vegetables in 1 even layer. Spoon 1/3 cup of the Dijon Creamed Spinach over the oysters in each ramekin, spreading with the back of a spoon to form an even layer. Top with the bread crumbs and Parmesan and bake until bubbly and golden brown on top, 22 to 25 minutes.
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.
Dijon Creamed Spinach:
- 1/2 cup julienned yellow onion
- 1 tablespoon olive oil
- 2 teaspoons all-purpose flour
- 1 tablespoon minced garlic
- 1 sprig fresh thyme
- 1 bay leaf
- 1/4 cup Dijon mustard
- 2 cups heavy cream
- Salt and freshly ground white pepper
- 2 pounds spinach, cooked, squeezed dry and coarsely chopped
In a large skillet, cook the onions with the olive oil until almost translucent. Sprinkle the onions with the flour and add garlic, thyme, and bay leaf, and cook for 2 minutes. Add mustard and cook 2 to 3 minutes, stirring constantly. Add the heavy cream and whisk to combine. Bring to a boil, reduce heat to low and cook until sauce is thick and creamy, about 15 minutes. Season with salt and white pepper, to taste. Add the spinach, stir until thoroughly combined, and serve.
Yield: 2 1/2 cups