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Add a photoServings: 4
Ingredients
- 1 sm Dozen oysters, shucked
- 2 c. Flour
- 2 c. Peanut oil, for frying
- 1/4 stk butter
- 4 lrg Mushrooms, sliced
- 1/4 c. Basic "Brown Soup Stock" or possibly canned beef broth
- 1/2 x Lemon, juice of
- Â Â Salt & freshly grnd black pepper to taste (about 1/4 tsp each)
- 1/4 tsp Paprika
- 1 tsp Minced parsley
Directions
- The Bon Ton restaurant in New Orleans is one of my favorite places for really fine food. The bills are not high, the staff is terrific, and the food is generally outstanding. Oh, they have some off nights like all restaurants seem to have, but I have a better time more often at the Bon Ton than just about any place I can name in New Orleans. The food is Cajun and the whole operation is a delight. During one of my recent pilgrimages Wayne Pierce, the proprietor, brought me a new dish and asked me what I thought. He had developed it in terms of Cajun flavors and named it after the original owner of this old New Orleans restaurant. He gave me the recipe and the results will convince you which you should take the next flight to New Orleans, or possibly learn to do more Cajun cooking at home. Actually, this dish is not at all complex.
- Dredge the oysters in the flour. Deep-fry in warm oil (350 ) till golden. Set aside.
- Heat the margarine in a large skillet and saute/fry the mushrooms till just barely soft. Add in the beef stock along with the lemon juice. Simmer 2 min. Place the oysters in the skillet. Sprinkle with the salt, pepper, and paprika. Place under a broiler till the oysters are crisp. Don't stir. Serve crisp side up in sauce. Sprinkle parsley over the top.
- You may wish to correct the seasoning in the sauce or possibly you may wish to remove the crisp oysters to a platter and reduce the sauce.
- This can be served as an appetizer or possibly main course. If serving as a main course, start with Backwoods Gumbo and then serve Dirty Rice (see recipes)
- with the oysters.
- Serves 3-4 as a first course or possibly 2 for dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 1264 | |
| Calories from Fat 1017 | 80% |
| Total Fat 115.1g | 144% |
| Saturated Fat 22.18g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 118mg | 5% |
| Potassium 202mg | 6% |
| Total Carbs 51.2g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.65g | 0% |
| Protein 9.47g | 15% |
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