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  • Writer's pictureTommy Centola

Oyster Casserole from Marcelle Bienvenu

Updated: Mar 23, 2021

I am surprised that I have not included more recipes from Marcelle Bienvenu. For over 30 years, she has been sharing her South Louisiana culture with the people of Louisiana. From working at Commander’s Palace to putting together the cooking Cooking Up A Storm Recipes Lost and Found from The Times Picayune of New Orleans, her food knowledge is unparalleled. This week I will share with you two of her oyster recipes.

1/2 stick Butter

1 cup Onions, chopped

3/4 cup Celery, chopped

1/2 cup Parsley, chopped

1/2 cup Green Onions, chopped

1 6-inch French Bread

3 dozen Oysters, drained (reserve oyster liquor) and chopped

Salt and Cayenne to taste

1 tablespoon Worcestershire Sauce

1/4 teaspoon Louisiana Hot Sauce

1/4 teaspoon dried Thyme

3 Eggs, lightly beaten

1/2 cup Seasoned Breadcrumbs mixed with 1/2 cup Melted Butter

Preheat oven to 350℉.

Melt the butter in a large skillet over medium heat. Add the onions, celery, parsley and green onions and sauté for about 3 minutes. Soak the French bread in the oyster water, then squeeze out the liquid and crumble bread into the skillet. Mix well and then add the oysters, salt, pepper, Worcestershire sauce, hot sauce and thyme. Reduce heat and simmer, stirring gently, for about 5 minutes.

Remove from the heat, add the eggs, and mix well. Adjust seasonings. Let cool, then pack tightly into buttered ramekins or a casserole dish. Cover the top with the buttered breadcrumbs. Bake to 20 to 25 minutes or until the top is lightly browned and the mixture is heated through and bubbly.


Good Cooking, Good Eating and Good Living!!!

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