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OYSTER BIENVILLE CASSEROLE




Source of Recipe


the web


List of Ingredients




2 (10-oz.) jars oysters, (I used 32-oz container), reserve liquor
1/2 cup reserved oyster liquor
1/2 cup chicken broth
1/2 cup milk
3 tbls. flour
1/4 cup onion, finely minced
2 tbls. fresh parsley
1/2 cup finely chopped fresh mushrooms
1 tbl. sherry
2 tbls. Parmesan cheese
Dash Worcestershire Sauce
Dash Tabasco
Pinch of garlic powder
cup bread crumbs, approximate
cup Monterey Jack cheese, approximate
Sprinkle of paprika

Recipe



1. Drain oysters and broil briefly until edges barely curl and oysters exude more liquor. (Do not overcook).

2. Remove from boiler and pour off exuded liquor and set oysters aside.

3. Combine 1/2 cup reserved oyster liquor, 1/2 cup chicken broth and 1/2 cup milk. This is the liquid for the white sauce.

4. In large skillet, in melted butter, sauté onion and parsley until limp. Add (mushrooms if desired) and cook until mushrooms are tender.

5. Add flour and slowly whisk in 1 cups liquid (made from oyster liquor, broth and milk) and blend until smooth.

6. Season the sauce with sherry, Worcestershire, Tabasco, Parmesan and garlic powder.

7. Add oysters (chopped into bite-size pieces if desired) to the sauce. Add bread crumbs and cheese to achieve desired consistency. Taste for seasoning. You may want to add a little salt and pepper.

8. Place mixture in (2-quart) greased casserole and sprinkle with paprika.

9. Bake in preheated 350-degree oven for 15 to 20 minutes or until just heated through.

Serves 5 or 6.