Oysters Lagniappe Recipe
Fresh gulf oysters baked in the shell with our housemade Lagniappe stuffing and jumbo lump crabmeat.
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Ingredients
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Oysters
Lagniappe Stuffing
Method
Preparation
- 1
Clean the Oysters
Rinse the fresh gulf oysters under cold water to remove any sand or debris. Scrub the shells with a brush if necessary.
- 2
Open the Oysters
Using an oyster knife, carefully shuck each oyster, keeping the meat in the bottom shell. Discard the top shell and place the oysters in a baking dish.
Lagniappe Stuffing
- 3
Sauté the Vegetables
In a skillet over medium heat, melt the butter. Add the minced shallots, garlic, celery, and red bell pepper. Sauté until softened, about 5 minutes.
- 4
Combine the Stuffing Ingredients
In a large bowl, combine the sautéed vegetables with the Italian breadcrumbs, Parmesan cheese, chopped parsley, Cajun seasoning, black pepper, salt (to taste), and lemon juice. Mix until well combined.
Baking
- 5
Stuff the Oysters
Spoon the Lagniappe stuffing mixture generously over each oyster, ensuring they are well covered.
- 6
Bake
Preheat the oven to 375°F (190°C). Place the baking dish with the stuffed oysters in the oven and bake for 15-20 minutes, or until the stuffing is golden brown and the oysters are cooked through.
Serving
- 7
Plate and Serve
Remove the oysters from the oven and let them cool for a couple of minutes. Serve hot, garnished with additional chopped parsley if desired.