Oyster Beds Recipe
Bienville - seafood and mushroom stuffing; Rockefeller - creamed spinach, Romano cheese and herbsaint; Au Gratin - blue crab and bechamel cheese sauce
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Ingredients
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Bienville Stuffing
Rockefeller Topping
Au Gratin Sauce
Method
Bienville Stuffing Preparation
- 1
- 2
- 3
Combine Ingredients
Stir in breadcrumbs, parsley, cayenne pepper, salt, black pepper, and lemon juice. Mix well and cook for another 2-3 minutes. Remove from heat.
- 4
Add Oysters
Gently fold in the oysters and set the mixture aside to cool.
Rockefeller Topping Preparation
- 5
Au Gratin Sauce Preparation
- 6
Make the Roux
In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in 1 tablespoon of flour and cook for 1-2 minutes until it turns golden.
- 7
Add Milk
Slowly whisk in 1 cup of milk, stirring constantly until the sauce thickens, about 5 minutes.
- 8
Add Cheese and Crab
Stir in shredded cheddar cheese, blue crab meat, salt, and black pepper. Cook until cheese is melted and mixture is creamy.
Assembly
- 9
Preheat Oven
Preheat your oven to 375°F (190°C).
- 10
Fill Oysters
Place half-shell oysters on a baking sheet. Spoon Bienville stuffing into each oyster.
- 11
Add Rockefeller Topping
Top each stuffed oyster with the Rockefeller mixture.
- 12
Drizzle with Au Gratin Sauce
Finally, drizzle with the Au Gratin sauce prepared earlier.
- 13
Bake
Bake in the preheated oven for 15-20 minutes until golden and bubbly.
