CAJUN OYSTER PIE
A Louisiana favorite! You may add cooked vegetables to the filling if you wish.
Provided by KTEEKIMO
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
- Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
- Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
- Bake in preheated oven for 30 minutes, until crust is golden.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g
OYSTER PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h
Yield about 6 servings
Number Of Ingredients 25
Steps:
- 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.
- 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.
- 1 pie shell
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CHICKEN AND OYSTER PIE
My grandmother and mother were known for their hearty, delicious Dutch meals-and this dish is a meal in itself. I've carried on cooking these traditional Dutch recipes and intend to pass them on to my daughter. They keep fresh my childhood memories of carefree times filled with the warmth and love of home!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, stir flour and 1/2 cup chicken broth until smooth. Add remaining broth; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Add the potatoes, chicken, oysters, peas, celery, eggs and parsley; mix gently. Pour into a greased 13x9-in. baking dish. Dot with butter. Roll pastry into a 14x10-in. rectangle; place over chicken mixture. Seal pastry edges to sides of baking dish. Cut steam vents in top of pastry. Bake at 425° for 35 minutes or until golden brown.
Nutrition Facts :
CAJUN OYSTER STUFFING
This is a great twist on a holiday favorite for oyster lovers. This stuffing is flavorful from all the fresh veggies mixed with the briny flavor of the oysters along with the traditional seasonings. The stuffing is very moist and the Cajun seasoning gave this dish just a little kick. It's not spicy, just enough spice to live up...
Provided by Joyce Lowery
Categories Side Casseroles
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. In a large bowl, crumble the cornbread, French bread and crackers.
- 2. Saute the garlic, onions, bell pepper, celery, and green onions in the stick of butter until soft.
- 3. Add to the bowl with the cornbread mixture.
- 4. Add the seasonings and mix well.
- 5. Mix in beaten eggs.
- 6. Stir in the chicken stock.
- 7. Add oysters and stir them in.
- 8. Add a little oyster liquid to desired consistency. The mixture will be wet.
- 9. Pour into a buttered baking dish.
- 10. Bake in a preheated oven at 350 degrees for 40 minutes.
VIDALIA ONION PIE
I have loved this dish since childhood. Use this recipe as a jumping off point. I use 3 to 4 cups onions and about 1/2 cup cheese.
Provided by GinnyP
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix Ritz cracker crumbs and melted butter.
- Press mixture into an 8-inch pie plate.
- Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
- Beat eggs with milk, salt, and pepper and pour over onions.
- Sprinkle with cheese and paprika.
- Bake at 350 degrees F for 30 minutes or until firm in the center.
Nutrition Facts : Calories 391, Fat 24.3, SaturatedFat 14.3, Cholesterol 165.4, Sodium 670.5, Carbohydrate 33.8, Fiber 1.9, Sugar 3.8, Protein 10
BIG JOHN'S CAJUN FRIED OYSTERS
Make and share this Big John's Cajun Fried Oysters recipe from Food.com.
Provided by Big John
Categories Cajun
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain oysters, reserving the liquid.
- Mix oyster liquid, eggs, hot sauce and milk.
- Mix cornmeal, cajun seasoning, cayenne and baking powder.
- Saute oysters in butter until edges curl.
- Remove from heat and let cool.
- Dip oysters first in liquid, then dredge in cornmeal mixture.
- Fry oysters in hot pepper oil for three minutes over medium heat, turning once, they are done when golden brown.
- Remove, drain on paper towels.
- Serve immediately.
CAJUN OYSTER PIE
A Louisiana favorite! You may add cooked vegetables to the filling if you wish.
Provided by KTEEKIMO
Categories Pork Pie
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
- Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
- Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
- Bake in preheated oven for 30 minutes, until crust is golden.
Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g
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