Oyster Bienville

A 1930’s classic of Count Arnauds in New Orleans’ French Quarter.

 Ingredients:

1 cup water
¼ pound shrimp, peeled and deveined
¼ cup chopped mushrooms
¼ cup chopped celery
¼ cup chopped onions
1 teaspoon chopped garlic
½ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Creole Seasoning

Sauce:

2 tablespoons butter
¼ cup flour
4 tablespoons white wine
4 tablespoons sherry
Reserved stock
¾ cup heavy cream
¼ cup water
¾ cup grated Romano cheese
½ cup grated Cheddar cheese
¼ cup finely sliced green onions
¼ teaspoon red pepper flakes
½ teaspoon Crystal hot sauce
Dash Tabasco sauce

Oysters:

12 shucked Goose Point Oysters
¼ cup water
2 tablespoons breadcrumbs

How to prepare:

In a medium saucepan, combine stock ingredients. Cook over medium heat until the shrimp turn pink. Drain and reserve stock. In a food processor, puree all drained ingredients and set aside.

In a medium saucepan, melt butter, then whisk in flour. Add the white wine and the sherry, the reserved stock, and mix well. Add the cream and the water and bring to boil. Whisk cheeses, green onions, red pepper flakes, and hot sauces.

 Preheat broiler.

 In a medium saucepan, poach oysters in water until they curl. Place 6 oysters each into 2 medium ramekins. Cover each with sauce. Sprinkle each with 1 tablespoon of breadcrumbs. Broil at high until brown, 5 to 6 minutes. Serve hot.

 Serves 2