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Title: Oysters Bienville
Categories: Seafood
Yield: 6 Servings
| 3 | oz | Oysters, (boiled until |
| Edges curl), drained | ||
| 3 | oz | Clean oyster shells |
| 1/2 | Bienville sauce, cold | |
| 1 | c | Bread crumbs |
| 1 | c | Grated Parmesan cheese |
| 8 | tb | Melted butter |
| Rock salt |
Contributed to the echo by: Bill Birner Originally from: Austin Leslie Here's a popular Creole recipe, not, of course, Cajun, from New Orleans. If you can get the ingredients, it is a true winner. This is by Austin Leslie, probably the top Creole-Soul chefs in New Orleans. This is a "Crescent City Classic." Those of you in Dry Dock will have to suffer without, or better yet, Come On Way Down Yonder. OYSTERS BIENVILLE (N.O. pronunciation = Bee-En-Vill, not quite true French) Preheat 6 pie pans filled with rock salt. Preheat broiler to highest flame or oven to 475 degrees. Place boiled oysters in shells and cover each with 2 tbs. cold Bienville sauce.
Sprinkle with bread crumbs and cheese and place on cookie sheets. Sprinkle melted butter over oysters to moisten amd place under broiler or in oven until lightly browned and bubbly. Place six oysters on each pre-heated pie pan and rock salt. Serve 6, immediately.
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