Oysters Evangeline
Ingredients
- 24 oysters, medium in shells ⓘ
- 14 cup sausage drippings (preferably) or 14 cup bacon drippings
- 12 cup green onion, finely chopped (including green tops) ⓘ
- 6 tablespoons all-purpose flour ⓘ
- 12 cup whipping cream ⓘ
- 12 teaspoon salt ⓘ
- 14 teaspoon fresh ground black pepper
- 12 teaspoon cayenne pepper ⓘ
- 2 tablespoons flat leaf parsley, minced
- 1 tablespoon fresh sage, minced or 1 teaspoon dried rubbed sage ⓘ
- 1 cup sour cream ⓘ
- 2 teaspoons Worcestershire sauce ⓘ
- 14 cup dry white wine ⓘ
- rock salt ⓘ
- 34 cup fresh breadcrumb ⓘ
Instructions
- Shuck oysters; drain well, reserving 1/2 cup liquor.
- Scrub and reserve 24 half shells.
- Melt sausage or bacon drippings in a heavy 10-inch skillet over medium heat; add green onions and cook just until slightly transparent (3 to 4 minutes).
- Add flour all at once and blend, then cook, stirring, 3 to 4 minutes.
- Slowly stir in whipping cream, blending to make a smooth paste.
- Add salt, black pepper, red pepper, parsley, sage and reserved oyster liquor, stirring to blend.
- Cook 5 minutes longer, whisking constantly.
- Stir in sour cream, Worcestershire sauce and wine; cook just until heated through.
- Taste and adjust seasonings.
- Preheat oven to 400F .
- Line a baking sheet with rock salt.
- Place oyster shells on rock salt, nesting each into salt to prevent tipping.
- Pat oysters very dry on paper towels and place 1 in each shell.
- Spoon some of sauce over top of each oyster.
- Combine bread crumbs and cheese; sprinkle over tops of oysters.
- Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes).
- Serve hot.
Nutrition & Diet Analysis (per serving)
634
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).