Cajun Oyster Pie Recipes

OYSTER PIE

Oyster Pie image

Provided by Emeril Lagasse

Time 2h

Yield about 6 servings

Number Of Ingredients 25

Ingredients

4 strips bacon, chopped
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green onions
2 teaspoons minced garlic
1 tablespoon Essence
3/4 teaspoon salt
1/8 cayenne
1/4 cup all-purpose flour plus more, for dusting
1 quart oysters, cut in half or quarters if large, well drained and 3/4 cup liqueur reserved
1/2 cup heavy cream
1 teaspoon fresh lemon juice
1/3 cup chopped fresh parsley leaves
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, diced
1 teaspoon salt
3 to 4 tablespoons ice water
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Preheat the oven to 375 degrees F.
In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.
In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
1 pie shell
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

CAJUN OYSTER PIE

Cajun Oyster Pie image

A Louisiana favorite! You may add cooked vegetables to the filling if you wish.

Provided by KTEEKIMO

Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

3 thick slices bacon
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
¾ cup milk
18 shucked oysters, drained with liquid reserved
1 teaspoon Worcestershire sauce
½ teaspoon Cajun seasoning
2 (9 inch) unbaked 9 inch pie crusts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
Bake in preheated oven for 30 minutes, until crust is golden.

Nutrition Facts : Calories 462.9 calories, Carbohydrate 32.1 g, Cholesterol 27.1 mg, Fat 31.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 8.4 g, Sodium 550.9 mg, Sugar 2.1 g

CHICKEN AND OYSTER PIE

Chicken and Oyster Pie image

My grandmother and mother were known for their hearty, delicious Dutch meals-and this dish is a meal in itself. I've carried on cooking these traditional Dutch recipes and intend to pass them on to my daughter. They keep fresh my childhood memories of carefree times filled with the warmth and love of home!

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

1/4 cup all-purpose flour
3 cups chicken broth, divided
4 cups cubed cooked peeled potatoes
3 cups chopped cooked chicken
1 pint shucked oysters, drained and chopped or 2 cans (8 ounces each) whole oysters, drained and chopped
1 package (16 ounces) frozen peas, thawed
1/2 cup chopped celery
2 hard-boiled large eggs, chopped
1 tablespoon snipped fresh parsley
Butter
Pastry for a double-crust pie

Steps:

In a large saucepan, stir flour and 1/2 cup chicken broth until smooth. Add remaining broth; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Add the potatoes, chicken, oysters, peas, celery, eggs and parsley; mix gently. Pour into a greased 13x9-in. baking dish. Dot with butter. Roll pastry into a 14x10-in. rectangle; place over chicken mixture. Seal pastry edges to sides of baking dish. Cut steam vents in top of pastry. Bake at 425° for 35 minutes or until golden brown.

Nutrition Facts :

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