Oyster Recipes

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information about oysters.

 Oyster Dressing

1/2 c. butter

2 med. onions

1/2 c. celery

1/2 c. bell peppers, chopped

4 tsp. parsley

1/2 c green onions, chopped

Worcestershire sauce

salt and pepper, to taste

cayenne pepper, to taste

3 doz. oysters, chopped (save the oyster liquid)

2-3 boxes of jeffy, follow directions on box and set aside

Melt butter in heavy saucepan. Saute all ingredients, except oysters and cornbread, with seasonings until onions are transparent. Add chopped oysters and simmer approximately 15 min. In large baking dish break up cornbread and add mixture, use the oyster liquid taste add seasoning if needed. Bake for about 45 min at 350*.

Mississippi Gulf Oysters Bienville

2 doz. Mississippi Gulf Oysters on the half shell, drained

1/2 lb. boiled Mississippi Gulf Shrimp, finely diced

2/3 c. finely chopped fresh mushrooms

1 tsp. ground white pepper

4 tbsp. butter

1/2 c. white wine

1 1/2 tsp. finely minced garlic

1/2 tsp. cayenne pepper

1 tbsp. finely chopped green onions (white part included)

1 tsp. salt

1/2 c. heavy cream

6 tbsp. grated Romano cheese

1 tbsp. flour

4 tbsp. dry bread crumbs

1/4 c. finely minced parsley

1 tbsp. olive oil

4 pans rock salt

In a large, heavy saucepan, sauté the mushrooms in olive oil. Remove from pan and set aside. In the same pan, melt the butter and saute the garlic and onions, stirring frequently until soft. Add the shrimp, then sprinkle in the flour. Stir all together, add the reserved mushrooms. De-glaze pan with the wine while stirring constantly. Stir in the heavy cream, cook until smooth before adding Romano cheese, dry bread crumbs and parsley, salt, pepper and cayenne pepper. A small amount of milk may be added if the mixture is too thick. Remove from heat, allow to cool, then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500 degree oven. Wash oyster shells well, pat dry. Put oysters on shells, place six in each pan of rock salt. Spoon one heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.

Roxanne Russell

Management Operations

Grandma Jackson’s Oyster Dressing

1 qt. fresh Mississippi Gulf Oysters, drained and chopped

1 loaf French Bread, broken up

1 pan plain cornbread, crumbled

8 oz. pack of seasoned dry stuffing

8 oz. pack of cubed dry stuffing

8 oz. pack of dry cornbread stuffing

1 bunch green onions, diced

1 bunch fresh parsley, chopped

5 stalks celery, chopped

2 large yellow onions, chopped

1 green bell pepper, chopped

5 cloves of garlic, chopped

1 lb. ham, chopped

1 lb. smoked sausage, chopped

1/2 lb. hamburger, raw and crumbled

2 eggs, raw

4 cans chicken broth

Turkey giblets (boiled and chopped, save broth)

Salt and pepper/season to taste

In a large mixing bowl (I use the top of a large roasting pan) mix all the above ingredients well. Use broth from turkey giblets if more moisture is needed. Line the inside of the roasting pan with heavy duty foil, enough to cover dressing and turkey or other bird. Add the majority of the dressing to the pan and loosely stuff the cavity of the turkey or other bird to be used. Bake dressing with turkey according to directions for turkey. Uncover and bake for 30 minutes to allow turkey/bird and dressing to brown. Great for a large family gathering.

Irvin Jackson

Directorate

Mississippi Gulf Oyster Chowder

1 pint Mississippi Gulf Oysters

10 strips bacon, fried and crumbled

1 onion, sliced thin and fried with bacon

Put in pot and cook until done:

3 tbsp. bacon fat

3 c. water

2 potatoes (1/4 inch cubes)

Add: 1 pint Gulf Oysters with juice and cook 5 minutes

Mix: 2 tsp. salt, 1/4 tsp. pepper, 3 tbsp. flour and blend in part 1 c.

milk; add to mixture and stir; add rest of milk and crumbled bacon.

Simmer. Crush crackers and add to thicken the way you like it.

Pat Daughdrill

Administrative Services

Mississippi Gulf Oyster Fritters

2 c. fresh Mississippi Gulf Oysters, drained and chopped

1 c. flour

1/2 tsp. pepper

1/2 tsp. parsley, chopped

1/2 tsp. baking powder

1 onion, minced

2 eggs, beaten

Oil for frying

In a medium mixing bowl mix flour, pepper, chopped parsley and baking powder. Add chopped oysters, onion and mix well. Next, add eggs and continue to mix well. Drop by the teaspoonful into hot oil and fry until golden brown. Note: If mixture appears to be too thin, add additional flour as needed.

Irvin Jackson

Directorate