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Oysters (Jean Baptiste le Moyne, Sieur de) Bienville

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(Recipe ID: 776)

Preparation time: 25 minutes; Cook time: 30 minutes

Source: Chef Joseph Lowery

Oysters baked in their own shells topped with a rich sauce including shrimp and parmesean cheese.  Named for the founder of New Orleans.


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  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons Flour
  • 1/4 cup Cream
  • 1 cup bottled Clam Juice
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Extra Virgin Olive Oil *
  • 1 cup Chopped Green Onion
  • 1/4 cup Minced Parsley
  • 1/2 cup Chopped Red Bell Pepper
  • 1/2 cup Chopped Celery
  • 2 Tablespoons Sherry
  • 1 teaspoon Tabasco Sauce
  • 3/4 cup Tiny Boiled Shrimp
  • 1/2 cup Grated Parmesan Cheese
  • 1/4 cup Bread Crumbs
  • 1 Tablespoon Paprika
  • 24 Fresh oysters on the half shell


  1. In a saucepan, melt 2 Tablespoons butter and stir in flour.  Stir and cook slowly for a couple of minutes to take away the raw flour favor.
  2. Add cream and clam juice.  Blend thoroughly and cook until white sauce thickens.  Remove from heat and set aside.
  3. In a large iron skilled, heat butter and olive oil.
  4. Add onion, parsley, bell pepper, celery.  Cook over moderate heat for 3 minutes.
  5. Add sherry ,Tabasco and shrimp.  Cook for 1 more minute and remove from heat  Allow to cool slightly.
  6. Mix in cooled white sauce and Parmesan cheese.  Taste for salt and add if desired.
  7. Place freshly opened oysters on baking sheets covered with rock salt if possible.
  8. Cover each oyster with a liberal amount of Bienville sauce.
  9. Top each with a sprinkle of bread crumbs mixed with the paprika.  Oysters at his point can be stored.
  10. Bake at 400º about 7 to 10 minutes or until lightly browned.  Time will vary with different sized oyster shells.

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