Louisiana Oyster Casserole
Dive into the bold, soulful flavors of the South with this Louisiana Oyster Casserole, a creamy and savory dish brimming with the essence of the Gulf. Fresh shucked oysters take center stage, layered with a velvety roux infused with the vibrant "holy trinity" of onion, bell pepper, and celery, along with a hint of garlic and spices. Topped with buttery, golden breadcrumbs enriched with Parmesan and parsley, this casserole bakes to perfection, offering a bubbly, golden crust that’s as satisfying as it is enticing. Perfect for special occasions, brunch spreads, or seafood lovers, this Cajun-inspired casserole is as comforting as it is elegant. Serve it hot with bright lemon wedges for a tangy citrus twist, and transport your guests straight to the heart of Louisiana.
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Recipe Information
Ingredients
- 24 pieces fresh shucked oysters
- 6 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 stalks celery stalks, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cups oyster liquor (strained from shucked oysters)
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoons hot sauce (e.g., Tabasco)
- 1 cup breadcrumbs
- 0.5 cups grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoons kosher salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons paprika
- 4 lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Drain the oysters, reserving 1/2 cup of the oyster liquor. Pick through the oysters to ensure no shells remain, then set them both aside.
In a medium skillet over medium heat, melt 4 tablespoons of butter. Add the chopped onion, bell pepper, and celery. Sauté until the vegetables are softened, about 6-8 minutes. Add the minced garlic and cook for 1 additional minute.
Sprinkle the flour over the vegetables and stir continuously to form a roux. Cook the roux for 2-3 minutes to eliminate the raw flour taste.
Slowly whisk in the milk and oyster liquor until smooth. Stir constantly until the mixture thickens, about 2-3 minutes.
Stir in the Worcestershire sauce, hot sauce, salt, black pepper, and paprika. Remove from heat.
Place half of the oysters into the greased baking dish. Pour half of the sauce over the oysters. Layer the remaining oysters on top, followed by the rest of the sauce.
Melt the remaining 2 tablespoons of butter in a small skillet. Add the breadcrumbs and cook, stirring constantly, until golden brown, about 3-4 minutes.
Stir the Parmesan cheese and chopped parsley into the toasted breadcrumbs. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Remove the casserole from the oven and let it cool slightly. Serve with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 35.2 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 52.2 mcg | 261% | |
| Calcium | 1351 mg | 104% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
