Oysters Evangeline Recipe

Name: Oysters Evangeline
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 24 oysters, medium in shells; ¼ cup sausage drippings (preferably) or ¼ cup bacon drippings; ½ cup green onion, finely chopped (including green tops); 6 tablespoons all-purpose flour; ½ cup whipping cream; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; ½ teaspoon cayenne pepper; 2 tablespoons flat leaf parsley, minced; 1 tablespoon fresh sage, minced or 1 teaspoon dried rubbed sage; 1 cup sour cream; 2 teaspoons Worcestershire sauce; ¼ cup dry white wine; rock salt; ¾ cup fresh breadcrumb; ¼ cup parmesan cheese, grated

Servings: persons

24 oysters, medium in shells
¼ cup sausage drippings (preferably) or ¼ cup bacon drippings
½ cup green onion, finely chopped (including green tops)
6 tablespoons all-purpose flour
½ cup whipping cream
½ teaspoon salt
¼ teaspoon fresh ground black pepper
½ teaspoon cayenne pepper
2 tablespoons flat leaf parsley, minced
1 tablespoon fresh sage, minced or 1 teaspoon dried rubbed sage
1 cup sour cream
2 teaspoons Worcestershire sauce
¼ cup dry white wine
rock salt
¾ cup fresh breadcrumb
¼ cup parmesan cheese, grated

1
Shuck oysters; drain well, reserving 1/2 cup liquor.
2
Scrub and reserve 24 half shells.
3
Melt sausage or bacon drippings in a heavy 10-inch skillet over medium heat; add green onions and cook just until slightly transparent (3 to 4 minutes).
4
Add flour all at once and blend, then cook, stirring, 3 to 4 minutes.
5
Slowly stir in whipping cream, blending to make a smooth paste.
6
Add salt, black pepper, red pepper, parsley, sage and reserved oyster liquor, stirring to blend.
7
Cook 5 minutes longer, whisking constantly.
8
Stir in sour cream, Worcestershire sauce and wine; cook just until heated through.
9
Taste and adjust seasonings.
10
Preheat oven to 400F .
11
Line a baking sheet with rock salt.
12
Place oyster shells on rock salt, nesting each into salt to prevent tipping.
13
Pat oysters very dry on paper towels and place 1 in each shell.
14
Spoon some of sauce over top of each oyster.
15
Combine bread crumbs and cheese; sprinkle over tops of oysters.
16
Bake in preheated oven until a light golden crust forms on tops of oysters (10 to 15 minutes).
17
Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 24 oysters, medium in shells, ¼ cup sausage drippings (preferably) or ¼ cup bacon drippings, ½ cup green onion, finely chopped (including green tops), 6 tablespoons all-purpose flour, and more.

Yes, Oysters Evangeline falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oysters Evangeline

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