Crescent City Oysters

157001826Gulf coast waters provide 70 percent of oysters caught in the United States, and Louisiana oysters are largest during the cooler months, according to Carol Stubbs and Nancy Rust in A Louisiana Christmas, their book of heritage recipes and hometown celebrations that contains this classic holiday appetizer. 


  • 1 pint of oysters with liquid
  • 2-3 rounded Tbsp. flour
  • 3-4 Tbsp. oil
  • 1 c. chopped vegetable seasoning blend
  • 1 stalk celery, finely chopped
  • 2 Tbsp. parsley, chopped
  • Salt, pepper and cajun seasoning
  • Puff pastry shells or tart shells


Prepare shells or tarts following package directions. Drain oysters and set aside, reserving liquid. In medium pan, bring oyster liquid (without oysters) to a boil. Chop oysters, depending on size, and add to liquid. Cook until oysters begin to curl. Remove from heat. Remove oysters from liquid and strain liquid. In a skillet, brown flour in oil. Add chopped seasoning, celery and parsley, along with salt, pepper and Cajun seasoning. Saute until vegetables wilt. Add liquid from oysters to mixture; heat and stir until thickened. Add oysters, and then distribute mixture evenly into shells. Serve warm. 


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