Deviled Oysters From Louisiana Recipes

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DEVILED OYSTERS



Deviled Oysters image

Make and share this Deviled Oysters recipe from Food.com.

Provided by ratherbeswimmin

Categories     Weeknight

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 slices bread
2 pints oysters, drained and reserve juice
3 eggs
1 lemon, rind of, grated
6 green onions, finely chopped
1 cup finely chopped celery
1 cup finely chopped bell pepper
1/2 cup butter or 1/2 cup margarine
1 tablespoon Worcestershire sauce
hot pepper sauce (I use Tabasco)
salt
black pepper
cracker crumb
butter or margarine

Steps:

  • Crumble bread in mixing bowl.
  • Add oysters, oyster juice, and eggs; mix well.
  • Add grated lemon rind; beat well.
  • Saute onions, celery, and bell pepper in butter until transparent.
  • Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
  • Cook stirring constantly, until oysters curl.
  • Place mixture in individual ramekins or casserole dish.
  • Sprinkle cracker crumbs on top; dot with butter.
  • Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.

Nutrition Facts : Calories 353.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 221.9, Sodium 461.9, Carbohydrate 19.4, Fiber 1.5, Sugar 2.5, Protein 19.4

DEVILED OYSTERS FROM LOUISIANA



Deviled Oysters from Louisiana image

This dish is wonderful and is perfect to serve from a chafing dish at a holiday party. I can assure you that it is worth all of the effort. Recipe taken from "River Road Recipes" from the Jr. League of Baton Rouge, LA.

Provided by Dan-Amer 1

Categories     < 60 Mins

Time 45m

Yield 30-40 serving(s)

Number Of Ingredients 17

3 pints oysters
1 large onion, finely chopped
1 bell pepper, finely chopped
3 garlic cloves, finely chopped
1 celery rib, finely chopped
1/4 lb butter
1 teaspoon salt
1/2 teaspoon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 lemon, juice of
1 loaf French bread, sliced
2 eggs
1/2 cup milk
1/2 cup parsley, finely chopped
1/2 cup green onion top, finely chopped

Steps:

  • Sauté the onion, bell pepper, garlic, and celery in the butter in a large skillet.
  • Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.
  • Add the seasonings and bring up to a boil, then remove from heat and cool.
  • Toast the bread and roll into crumbs, then add these to the oyster mixture.
  • Beat the eggs together with the milk and add to the oyster mixture.
  • Mix in the parsley and the green onion tops.
  • Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.

Nutrition Facts : Calories 118.2, Fat 5.1, SaturatedFat 2.5, Cholesterol 45.5, Sodium 254.8, Carbohydrate 11.6, Fiber 0.7, Sugar 0.6, Protein 6.4

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