Oyster Pan Roast
- 8 tablespoons butter
- 1/4 cup olive oil
- 1 bunch scallions, chopped
- 1 medium rib celery, finely chopped
- 2 tablespoons minced garlic
- 2 bay leaves
- 1 1/2 teaspoons freshly minced thyme leaves
- 1 1/2 teaspoons freshly minced oregano leaves
- 1 teaspoon freshly minced rosemary leaves
- 4 dozen oysters, shucked and well-drained
- 6 tablespoons heavy cream
- 6 tablespoons freshly chopped parsley leaves
- Freshly ground black pepper
- Essence, to taste, recipe follows
- 4 strips crisp-cooked bacon, very finely chopped
- 1/2 cup unseasoned fine dry bread crumbs
- 1/4 cup finely grated Parmesan or Romano
- Crusty French bread slices, for serving
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
Preheat the broiler.
In a large skillet or low-sided saucepan, melt the butter with the olive oil over low heat. Add the scallions, celery, garlic, bay leaves, thyme, oregano, and rosemary. Continue to cook over low heat until the vegetables are tender, about 5 minutes.
Add the drained oysters and stir to combine. When the oysters just begin to firm up (about 3 to 4 minutes), stir in the heavy cream and parsley and remove from the heat. Taste and season with salt, pepper, and Essence. Transfer to a shallow casserole large enough to hold the oysters in 1 layer and sprinkle the bacon over the oysters. In a small bowl combine the bread crumbs and Parmesan and sprinkle over the top of the oysters. Broil 6 inches from the heat source until the oysters are cooked through and the bread crumbs are lightly browned, 4 to 6 minutes. Serve with crusty French bread.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.