Jan 052012
 

Here is another recipe from my favorite restaurant, LeRuth’s. Since we are in the the middle of the traditional oyster season, I will share this one. In December, a statue of Chef Leruth was unveiled at St. Michael Special School. Chef Warren created the Chef’s Charity fo Children, which has rasied over one million dollars for the school. So to honor him, here is another one of his creations

 

5 cups onions, minced

 

1/2 tablespoon garlic, minced

 

1 bay leaf, minced

 

4 stalks celery, minced

 

1/2 teaspoon thyme leaves

 

10 tablespoons butter

 

4 dozen oysters, strained (reserve the liquor) and chopped

 

1 1/2 cup bread crumbs

 

36 oyster half shells, boiled and scrubbed

 

18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half

 

6 lemon wedges for garnish

 

In an iron skillet saute the minced onion, garlic, bay, celery and thyme in 6 tablespoons of thhe butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crummbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add the remaining 4 tablespoons of the butter and cook until the butter is melted.

 

Fill the oyster shell with the mixture, and sprinkle the remaining 1/2 cup of bread crumbs oover the top. Top with bacon pieces. To serve, heat the oysters in a 375 degree oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.

 

Serves 6

 

Enjoy!!!

 

This is the first time I am posting from my Ipad. What do you think?

 

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.