Mar 19 2017
I know there are oyster lovers here so thought you might enjoy this recipe.
This recipe I found at Louisiana Cooking blog. I have made oyster soup some but good oysters are hard to come by here in Ohio. It was one thing I was surprised my wife likes. If I lived on the East Coast I would have it more often.
When I saw the recipe I knew I had to try it. I had to go to 3 groceries before I found some oysters. I got two half pints; I just wanted a pint since I would cut the recipe in half for the wife and me. I also used Grands southern style biscuits instead of making ones per the recipe.
I fried up the bacon and then added the veggies and made my roux using Wondra flour. I never did get to the light brown stage since it kept drying up as I added the cream and oyster liquid. For the oyster liquid I added chicken broth to it to make a cup.
I did the half recipe using my Stargazer 10 inch cast iron skillet and it was just right. After getting it all cooked and oysters, bacon and seasoning added I baked at 400 deg. for 20 minutes. When I added the Grands biscuits I noted their directions were to bake at 350 deg. so I lowered my oven to 375 deg. and it was done in 15 minutes. I only put 3 biscuits on the oysters and baked two separate for my supper tonight.
That sure tasted good! The wife even had seconds.
Link to full recipe
http://www.louisianacookin.com/oyster-pot-pie/
My half recipe:
oyster pot pie half recipe
Serves 3
Ingredients
4 slices thick-cut bacon, chopped
1 cups chopped yellow onion
1⁄2 cup chopped celery
1/2 red bell pepper, seeded and diced
2 cloves garlic, minced
3 tablespoons all-purpose flour or Wondra
1 pint raw oysters, drained
(reserve oyster liquor)*
1 cups heavy whipping cream
1⁄8 cup shredded Pecorino
Romano cheese
1⁄8 cup chopped fresh parsley
1/2 tablespoon chopped fresh sage
1 teaspoon dried thyme
kosher salt, to taste
1⁄2 teaspoon ground black pepper
1⁄4 teaspoon cayenne pepper, optional
1 small tube of Grands biscuits
Instructions
1Preheat oven to 400°.
2In a 12-inch cast-iron skillet, cook bacon over medium-high heat until crisp. Remove bacon using
a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add onion, celery, and bell pepper; cook, stirring frequently, until vegetables are tender, about 8 minutes. Add garlic; cook until fragrant, about 1 minute.
3 Add 6 tablespoons flour; cook, whisking constantly, until a tan roux forms. Gradually whisk in 2 cups oyster liquor and cream until smooth; cook until thickened, about 3 minutes. Remove from heat; add oysters, reserved bacon, cheese, parsley, sage, thyme, 1⁄2 teaspoon salt, black pepper, and cayenne. Bake for 20 minutes.
4 Carefully remove skillet from oven, and add biscuits. Lower the oven to 375 deg. and bake until biscuits are golden brown, about 20 minutes more. Garnish with thyme, if desired.
Serve and enjoy.
