Chef John Folse's Oyster Pie - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Oyster Pie

Prep Time: 1½ Hours

Yields: 1 Pie

Comment:

This wonderful oyster dish is the perfect choice for a Christmas or New Year's table in Louisiana. Oysters are at their absolute best this time of year. This recipe was first given to Alice Hirschey in the late 1970s by Catherine Bertrand, a fabulous African-American cook. Alice took the recipe and tweaked it to her liking, as all great cooks tend to do. It was given to me by another member of the family, Carol Ducote, and naturally, I had to add my own small tweaks. Now, why do you think cooks always try to "one up" perfection?

Ingredients:

1 pint oysters, reserve liquid

2 (9-inch) prepared pie crusts, unbaked

½ pound ground pork

¼ cup vegetable oil

¼ cup flour

½ cup minced onions

½ cup minced celery

¼ cup minced red or green bell peppers

¼ cup minced garlic

1 cup oyster liquid or chicken broth

salt and cayenne pepper to taste

1 tsp minced fresh thyme leaves or ¼ tsp dry thyme

½ cup chopped green onions

2 tbsps chopped parsley

4 tbsps flour, divided

Method:

Preheat oven to 400°F. Drain oyster liquid from oysters and reserve for later use. In a 10-inch cast iron skillet, cook pork over medium-high heat until crumbly and light brown. Using a slotted spoon, remove pork. Drain all excess fat and oil from pork then set aside. In the same skillet, heat vegetable oil over medium-high heat. Whisk in ¼ cup flour using a wire whisk, stirring constantly until a dark brown roux is achieved. Once roux is golden brown, add onions, celery, bell peppers and garlic, blending well into the roux mixture. Cook until vegetables are wilted, 2-3 minutes. Add cooked ground meat and blend well. Add oyster liquid or chicken broth, blending well to create a slightly thickened sauce. Use a wire whisk to incorporate roux into the stock. Season to taste using salt and cayenne pepper. Add thyme and bring mixture to a simmer. Reduce heat to low and cook 20-30 minutes, stirring occasionally. Add green onions, parsley and oysters. Increase heat and simmer 1 minute or until oysters curl. Remove from heat and set aside. Dust pie shell bottom with 2 tablespoons flour then lay over bottom of a 9-inch pie pan. Add oyster filling. Dust inside of the top shell with remaining flour and place on top of the pie. Place pie in the middle of oven and bake 10 minutes. Reduce heat to 350°F and continue to bake 30 minutes or until golden brown. Serve hot and enjoy!

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