Deviled Oysters
PREP TIME: 30 Minutes

This recipe, though quite similar to the stuffing, is an excellent casserole side dish. It may also be considered for a brunch or light lunch item.


  • 2 pints select oyster in liquid
  • 1 cup melted butter
  • 1 cup onion, finely diced
  • 1 cup celery, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup green onions, sliced
  • 1 tbsp garlic, minced
  • 1 cup heavy whipping cream
  • 1/2 cup egg, diced
  • 1/2 cup parsley, chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
  • 2 1/2 cups Seasoned Italian breadcrumbs
  • salt to taste

Pre-heat oven to 350 degrees F. In a 2-quart sauce pot, heat butter over medium-high heat. Sauté onion, celery, bell pepper, green onions and garlic until vegetables are wilted, approximately 2-3 minutes. Add heavy whipping cream, bring to a low boil and reduce to simmer. Add oysters and oyster liquid and cook until oysters are slightly curled. Remove from heat and add egg, parsley, Worcestershire and hot sauce and blend well into mixture. Sprinkle in breadcrumbs, one cup at a time, until proper consistency is achieved. Mixture should remain moist but hold together well with breadcrumbs. Season to taste using salt. Place in a well-greased 9" x 13" baking dish or individual shells and bake approximately 30 minutes.

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