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.
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!!!