This dish was named after the great restaurateur, Coreen Dunbar.
Coreen had one of the few pot-luck restaurants. This simply meant
that you walked in, pulled up a seat and whatever was in the pot
was being served on the table that evening - no options, no choices.
This dish became a mainstay at her restaurant and went on to become
a sought after dish on other New Orleans restaurant menus.
- 3 dozen oysters
- 1 cup reserved oyster liquid
- 12 oyster shells
- 2 cups artichoke hearts
- 1/4 pound butter
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup garlic, minced1/4 cup flour
- 2 cups heavy whipping cream
- 1 tsp Worcestershire sauce
- 1 tsp Creole seasoning
- 1/4 cup green onions, sliced
- 1 tbsp basil, chopped
- 1 tsp thyme, chopped
- 1/4 tsp nutmeg
- salt and black pepper to taste
- hot sauce to taste
- 3 cups seasoned Italian breadcrumbs
- 3/4 cup Parmesan cheese, grated
Pre-heat oven to 375 degrees F. Wash oyster shells once or twice
with hot, soapy water and rinse under cold, running water until
all soap is removed. Reserve shells in cold water for later use.
Chop 2 dozen oysters along with artichoke hearts into bite-size
pieces and set aside. In a cast iron Dutch oven, melt butter over
medium-high heat. Add onion, celery, bell peppers and garlic. Sauté
3-5 minutes or until vegetables are wilted. Add chopped oysters
and artichoke hearts, blending well into the vegetable mixture.
Sauté 5-7 additional minutes to incorporate flavors. Sprinkle
in flour and blend well to create a white roux. Add heavy whipping
cream and reserved oyster liquid, stirring constantly to blend into
the roux mixture. The consistency should be that of a slightly-thickened
white sauce. Add Worcestershire sauce, Creole seasoning, green onions,
basil, thyme and nutmeg. Season lightly using salt, pepper and hot
sauce. Continue to cook 7-10 minutes then remove from heat. Stir
in 2 cups of breadcrumbs until mixture is thickened and resembles
a stuffing. Place 1 whole oyster in the center of each oyster shell
and top with equal portions of Dunbar stuffing. Place stuffed oyster
shells on a cookie sheet and sprinkle with remaining breadcrumbs
and Parmesan cheese. Bake oysters until stuffing is heated thoroughly
and bubbly, approximately 30 minutes. It is imperative that the
oysters in the shells are hot and fully cooked.