• Tommy Centola

Oyster Pie from Chez Helene

Updated: Jan 4

This is the dish that the late chef Austin Leslie demonstrated at the Chef’s Charity in 1993. Austin’s style of New Orleans neighborhood cooking has never been duplicated. His restaurant, Chez Helene, was a leader in Soul Food cooking.

3 dozen Oysters, drained

2 sticks Butter

4 sprigs Parsley, chopped finely

1 Celery rib, chopped finely

1 teaspoon Thyme

1 large Onion, chopped finely

Salt and Pepper to taste

1 teaspoon Hot Sauce

1 cup All-purpose Flour

Pastry for 2-crust 9 inch pie

Melt butter in skillet with seasoning and sauté 10 to 15 minutes. Add oysters and sauté an additional 10 to 15 minutes. While oysters sauté, add flour slowly (a little at a time) and cook for 10 to 15 minutes. Then stir well.

Ladle this filling into the pastry shell. Bake 15 minutes at 450 degrees. Then reduce heat to 300 degrees and bake approximately 30 minutes longer. Remove pie from oven and cool.

Enjoy!!!

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