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Oysters Bayou Teche

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1 1/2 gallons Medium
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Ingredients (15)

  • 2 lb. Bacon, diced
  • 2 cups Onions, diced
  • 2 each Red bell peppers, julienne
  • 1 Tbsp Shallots, minced
  • ¼ cup Garlic, minced
  • 1 lb. All purpose flour
  • 1 quart White wine
  • 1 quart Oyster liquor
  • 2 cups Chicken stock
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Sage, fresh, chopped
  • 1 lb. Spinach leaves, fresh, and coarse chopped
  • ½ gallon Oysters
  • To taste Salt and white pepper
  • ½ cup Chives, chopped

One of the preparations that I learned form Chef Chris Canan during his stint at the Columns Hotel on Saint Charles Avenue in the mid-1980’s was this buffet preparation that became a guest favorite and one of mine too. Using fresh oysters this recipe features options for both buffet and a la carte service and can be served with rice or pasta as this recipe suggests.

Instructions

  1. 1Cook bacon until crisp and remove to paper towel lined sheet pan.
  2. 2Sauté the onions, red peppers, shallots and garlic in the bacon grease until translucent.
  3. 3Add the flour to make a roux and cook until blond stage.
  4. 4Whip in the white wine and then the oyster liquor.
  5. 5Add the chicken stock if sauce is too thick, then bring to a boil and reduce heat to a simmer.
  6. 6Add the Worcestershire Sauce and fresh chopped sage, then the fried bacon and the chopped fresh spinach leaves and stir well. Continue to simmer until the spinach has wilted into the sauce.
  7. 7Gently fold in the oysters and simmer until just cooked through.
  8. 8Season to taste with salt and white pepper and garnish with the fresh chopped chives.
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