Southern Easy Recipes
Southern Easy Recipe Oysters Le Belle
New Orleans Recipes
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creamy Pralines
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• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• Beef Daube Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
OYSTERS LE BELLE
INGREDIENTS:
2 dozen select oysters, reserve liquid
1/2 cup chopped green onions
1/4 cup diced tomatoes
2 sheets 8-1/2" x 13" puff pastry
1/4 cup diced red bell pepper
1 egg, beaten
2 ounces champagne
1/4 cup melted butter
1 cup heavy whipping cream
1/2 cup diced andouille sausage
1/4 pound chipped cold butter
2 tsps diced garlic
salt and cracked black pepper to taste
1/2 cup sliced mushrooms
METHOD:
Preheat oven to 400 degrees F. Place two
sheets of puff pastry, one atop
the other, and cut into three inch squares.
Lightly butter a large baking
sheet and place squares of puff pastry
evenly on the baking pan. Brush top
of pastry with beaten egg, as this will enhance the color.
Bake pastry until golden brown, approximately ten to
fifteen minutes, remove and keep Warm. In a heavy bottom
sauce pan, melt butter over medium high heat.
Saute andouille, garlic, mushrooms,
green onions,tomatoes and bell pepper
approximately three to five minutes, or
until vegetables are wilted. Add oysters and oyster
liquid and deglaze with champagne. Saute until edges
of oysters begin to curl, about two minutes. Add heavy whipping cream,
bring to a slight boil and reduce cream to one half volume. Once cream is
thickened to sauce consistency, slowly add chipped butter, two to three
chips at a time, swirling pan constantly until all butter is incorporated.
It is important to swirl pan around burner and not to stir with a spoon,
as butter may break down if hot spots occur. Continue until all butter has
been added. Season to taste using salt and pepper. Place pastry square in
center of six inch serving plate, remove top half of pastry and fill with
equal parts of oysters and oyster butter sauce. Top with other half of
pastry and serve.
