Oysters, a delicacy of the sea, are a true culinary delight. Whether you prefer them raw, steamed, or fried, these briny bivalves offer a unique taste and texture that is sure to tantalize your taste buds. In this comprehensive guide, we present a delectable array of oyster recipes that will satisfy every palate. From classic Rockefeller and Bienville to modern takes on this timeless dish, these recipes are sure to make your next meal a memorable one.
1. **Oysters Rockefeller:** Indulge in the iconic Oysters Rockefeller, a New Orleans classic that combines plump oysters with a rich, creamy spinach and Pernod sauce. This elegant dish is perfect for a special occasion or a romantic dinner.
2. **Oysters Bienville:** Experience the luxurious flavors of Oysters Bienville, a variation of Oysters Rockefeller that features a creamy shrimp sauce. This decadent dish is sure to impress your guests with its complex flavors and elegant presentation.
3. **Fried Oysters:** Crispy on the outside and tender on the inside, Fried Oysters are a Southern comfort food at its finest. Coated in a flavorful batter and fried to perfection, these golden-brown morsels are perfect for a casual gathering or as an appetizer.
4. **Oysters Casino:** Savor the savory flavors of Oysters Casino, a classic dish that combines oysters with bacon, mushrooms, and Parmesan cheese. This hearty dish is perfect for a quick and easy meal or as a side dish.
5. **Grilled Oysters:** Enjoy the smoky goodness of Grilled Oysters, a simple yet delicious way to prepare this briny delicacy. Whether you grill them in their shells or skewer them with vegetables, grilled oysters are a perfect addition to your next barbecue.
6. **Oyster Stew:** Warm up on a cold day with a comforting bowl of Oyster Stew. This classic soup is made with a creamy broth, tender oysters, and vegetables. It's the perfect comfort food for a chilly evening.
7. **Oyster Po' Boy:** Take a bite out of New Orleans' famous Oyster Po' Boy, a sandwich that features fried oysters nestled in a soft French bread bun. Dressed with lettuce, tomatoes, and remoulade sauce, this sandwich is a local favorite that is sure to satisfy your cravings.
OYSTER SAUSAGE HERB DRESSING
White bread makes this dressing a little more delicate than most cornbread dressings, while the sausage and oysters add moisture and a subtle earthiness.
Provided by Food Network
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F.
- Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
- Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
- Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
- Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer.
- Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
- Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack.
SOUTHERN CORNBREAD DRESSING WITH OYSTERS AND SAUSAGE RECIPE
Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.
Provided by Daniel Gritzer
Categories Side Dish Cornbread Sides
Time 2h
Yield 10
Number Of Ingredients 14
Steps:
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F (220°C). Spread cornbread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool.
- In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, fennel, garlic, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
- Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375°F (190°C). Uncover dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
Nutrition Facts : Calories 667 kcal, Carbohydrate 67 g, Cholesterol 241 mg, Fiber 1 g, Protein 36 g, SaturatedFat 11 g, Sodium 1613 mg, Sugar 4 g, Fat 28 g, ServingSize Serves 8 as a side, UnsaturatedFat 0 g
FUSILLI WITH SAUSAGE AND OYSTER MUSHROOMS
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
- Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
- Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.
OYSTER SAUSAGE STUFFING
I've had this wonderful recipe for more than 30 years and always use it during the holidays. It's so rich and buttery that I often serve it with pork roast or stuffed pork chops. It never fails to bring raves. -Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 cups (enough to stuff an 8- to 10-pound turkey).
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning. , Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.
Nutrition Facts : Calories 228 calories, Fat 13g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 590mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
OYSTER AND SAUSAGE JAMBALAYA
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make seasoning mix: Grind bay leaves and mix with remaining spices and herbs.
- In a heavy 7- to 8-quart pot or kettle melt butter over low heat. Add onions, green pepper, celery, garlic, parsley, Tasso and pork and brown over low heat, stirring constantly, 15 minutes. Add sausage and seasoning mix, mix thoroughly and continue cooking, stirring frequently, for 20 minutes. Add rice, raise heat to medium and cook 5 minutes, or until rice is lightly browned, stirring and scraping sides and bottom of pot. Add tomatoes, stock and oysters and mix gently. Raise heat to high, bring to a boil and cook, uncovered, 5 minutes. Cover pot, reduce heat to low and cook 40 minutes, stirring gently every 5 to 10 minutes. If too dry, add 1/4 to 1/2 cup water after about 30 minutes. Uncover pot, raise heat to medium and allow rice to dry out, about 10 minutes without stirring. Stir very gently, so as not to break up oysters and serve immediately.
OYSTER SAUSAGES
The sausages were often served for breakfast with scrambled eggs.
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all the ingredients but butter and oil and mix well. Using sausage stuffer, stuff into casing, making each sausage about 5 inches long. Twist and tie.
- Prick with fork and poach in salted water 10 to 15 minutes, until firm. To serve, brown quickly on both sides in butter and oil.
Nutrition Facts : @context http, Calories 742, UnsaturatedFat 23 grams, Carbohydrate 44 grams, Fat 55 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 28 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams
CORNMEAL FRIED OYSTERS WITH RED CABBAGE AND SAUSAGE
I love oysters, I grew up eating them raw out of shot glasses. I did not realize that most people dislike oysters. This recipe is great if you haven't had oysters before or you had a bad experience eating them.
Provided by Ashley U
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Toss the red cabbage, vinegar, salt and sugar. Set aside while you are preparing the other ingredients.
- Heat the 2 tablespoons oil in a large heavy frying pan over medium heat and sauté the garlic until light gold in color. Stir in the onion and sauté until lightly browned. Add the sausages and fry, crumbling with a fork, until cooked through. Add the apple and the red cabbage mixture and turn the heat to high. Sauté, stirring frequently, until the cabbage is glistening and heated through. Remove from the heat.
- Coat the oysters with the cornmeal mixture and place on a plate. Sprinkle the leftover cornmeal mixture over the oysters.
- Preheat the oven to 250°. Heat ½ inch vegetable oil in a large, heavy frying pan until a haze forms over the oil. Fry the oysters, without overcrowding the pan, until golden brown on both sides. Drain each batch on absorbent paper, then transfer to a baking sheet and place in the oven.
- When the oysters are all cooked, reheat the cabbage and sausage mixture over high heat, stirring frequently, until hot and tender-crisp. Place on a heated platter and surround with the oysters.
Nutrition Facts : Calories 565.9, Fat 24.6, SaturatedFat 6.2, Cholesterol 148.7, Sodium 1371.8, Carbohydrate 49.1, Fiber 3.6, Sugar 6.9, Protein 35.9
FRIED QUAIL WITH SAUSAGE AND OYSTER CREAM
Provided by John Martin Taylor
Categories Milk/Cream Sausage Quail Oyster
Yield Makes 4 appetizer servings; 2 main course servings
Number Of Ingredients 6
Steps:
- Preheat the oven to its lowest setting and place a cooking rack over a sheet pan in the oven. Rinse the quail, pat dry, then dust in the flour. Do not season the flour; the sausage is very salty and spicy.
- Fry the quail in a small amount of oil or lard in a skillet over high heat until they are golden brown, turning once, about 10 minutes. Remove to the rack in the oven to keep them warm while you prepare the cream sauce.
- Drain the oysters and set aside, reserving the liquor. Put the sausage in a saucepan and cook over medium-high heat until all of the grease is rendered out and the sausage is evenly browned. Remove the sausage from the pan and allow it to drain. Pour off the grease and discard.
- Add the cream and the oyster liquor to the pan and reduce over high heat until the sauce is just shy of the desired consistency, stirring often and scraping any brown bits stuck to the bottom of the pan. Lower the heat and crumble the cooked sausage into the cream. Add the oysters, heating the sauce through until the oysters just begin to curl, just a minute or two. Remove the birds from the oven to plates. Pour the sauce over the birds, dividing the oysters and bits of sausage equally among the plates.
SAUSAGE AND OYSTER STUFFING
This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth.
Provided by Stephanie
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 32
Number Of Ingredients 9
Steps:
- Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
- In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
- Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 8 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 368.6 mg, Sugar 1.4 g
Tips:
- Choosing Fresh Oysters: Select oysters with tightly closed shells and avoid any with cracked or damaged shells. Fresh oysters should have a briny, oceanic aroma.
- Shucking Oysters: Use an oyster knife or shucking knife to carefully pry open the oyster shells. Be cautious and protect your hand with a towel or glove.
- Preparing Sausage: Remove the sausage from its casing and crumble it into small pieces. You can use spicy or mild sausage, depending on your preference.
- Sautéing Sausage and Vegetables: Heat a skillet over medium heat and sauté the sausage until browned. Add chopped onions, bell peppers, and garlic, and cook until softened.
- Creating the Sauce: Combine chicken or vegetable broth, white wine, and seasonings in a saucepan and bring to a simmer. Thicken the sauce with cornstarch or flour, if desired.
- Combining Oysters and Sauce: Add the shucked oysters to the sauce and cook until the edges of the oysters curl and they are cooked through. Do not overcook, as this will make the oysters tough.
- Serving Suggestions: Serve the oysters with the sausage and sauce over rice, pasta, or bread. You can also garnish with chopped parsley or green onions for added flavor.
Conclusion:
Oysters with sausage is a delicious and versatile dish that can be enjoyed as a main course or appetizer. The combination of briny oysters, savory sausage, and flavorful sauce creates a delightful symphony of flavors. Whether you're looking for a special occasion meal or a casual weeknight dinner, this recipe is sure to satisfy your cravings. Remember to choose fresh oysters, cook them carefully, and serve them with your favorite sides for a truly memorable culinary experience.
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