Today is National Oyster Day ! And we do them right in Louisiana –
We have lots of Festivals to celebrate this Seafood : Amite in March, New Orleans in June and Baton Rouge in May. ( conflicting with this famous quote)
The original advice is that you should only eat oystersin the eight months of the year that contain the letter “R” in the name, which means September through April. The other four months of the year — May through August — are off limits.
Recipe Time :
When is Oyster season in Louisiana ?
?The oyster harvest season for public oyster areas generally runs from the first Wednesday following Labor Day in September through April 30 of the following year. However, the Louisiana Wildlife and Fisheries Commission can open and close theseason when biological data indicate a need.
Louisiana Oyster Bienville
- 2 dozen oyster on 1/2 shell
- 4 T butter
- 8 shallots /finely chopped
- 2 T flour
- 1 C chicken broth
- 1 C cooked shrimp /chopped fine
- 1 can mushrooms
- 2 egg yolks
- 1/2 C white wine
- 1/2 C bread crumbs
- 2 T Parmesan cheese
- salt and pepper to taste
Heat butter -saute shallots add flour and then broth. Add shrimp and mushroom. Beat together egg and wine and Add to mixture. Stir and leat thicken. Take off Heat. Heat oven too 450 and arrange oyster on baking dish and heat for 10 minutes. Take out and place sauce on oysters -add cheese and bread crunbs and Bake for another 15 minutes.
Charbroiled Louisiana Oysters :
- 24 oysters, freshly shucked (on the half shell)
- 4 sticks salted butter
- 2 bunches green onions, chopped fine
- 20 cloves fresh garlic, pureed
- 1 teaspoon crushed red pepper
- 3 tablespoons fresh thyme, chopped fine
- 3 tablespoons fresh oregano, chopped fine
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worchestershire sauce
- 2 tablespoons Creole seasoning
- 2 oz white wine
- 8 oz Romano cheese, grated
- 1 loaf French bread
Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.