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  • Writer's pictureTommy Centola

Roasted Oysters with Crawfish Sauce

As you may have noticed, I like seafood. I find myself purposely looking for non-seafood dishes to post. But I always return to the waters for recipe ideas. this week will be two more.

Rock salt

24 fresh oysters in shell, scrubbed and left wet

3 tablespoons butter, divided

1 clove garlic, minced

1 tablespoon all-purpose flour

3/4 cup milk

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

2 tablespoons heavy cream

2 tablespoons freshly grated Parmesan cheese

8 ounces crawfish tails, chopped

2 tablespoons chopped fresh parsley, divided

1/2 teaspoon Creole seasoning

1 cup fresh bread crumbs

Preheat oven to 425℉.

Fill a sheet pan halfway full with rock salt. Place in oven for 15 minutes.

Arrange oysters on rock salt. Bake until oyster shells start to open, 6 to 8 minutes. Using a kitchen towel, pry open each oyster, and place on another sheet pan. Set aside. Increase oven temperature to broil.

In a medium skillet, melt 1 tablespoon butter over medium heat. Add garlic, sauté for 30 seconds. Add flour; cook, whisking constantly, until lightly browned, about 1 minute. Gradually add milk, thyme, and oregano; cook for 1 minute, whisking constantly. Add cream and cheese, whisking until cheese is melted. Remove from heat. Add crawfish, 1 tablespoon parsley, an creole seasoning. Divide crawfish mixture among oysters.

In a small microwave-safe bowl, add remaining2 tablespoons butter, and microwave on high until melted. In a small bowl, combine bread crumbs, melted butter, and remaining 1 tablespoon parsley. Sprinkle bread crumb mixture over oysters.

Broil until lightly browned, about 1 minute. Serve immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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