COMMENTS:
Sometimes called the "Father of Louisiana," Jean Baptiste
Le Moyne, Sieur de Bienville, was chosen to command the expedition
for Louis XIV to found a colony in Louisiana. Responsible for founding
the settlement of New Orleans, Jean Baptiste became an early governor
of Louisiana. This succulent dish named in his honor was originally
created at Antoine's by Chef Auguste Michel. However, it became
known as Arnaud's dish after Arnaud Cazanave, proprietor of Arnaud's
Restaurant, tasted Michel's concoction and began serving it in his
restaurant.
INGREDIENTS:
- 3 dozen oysters
- 1 stick butter
- 1/2 cup onions, minced
- 1/4 cup celery, minced
- 1 red bell pepper, minced
- 1 bunch green onions, sliced
- 1/4 cup garlic, minced
- 4 tbsps flour
- 1/2 cup Chardonnay
- 1 cup heavy whipping cream
- 2 cups oyster liquid
- salt and pepper to taste
- 1/2 cup grated parmesan cheese
- 1/2 cup Italian bread crumbs
METHOD:
Preheat oven to 375 degrees F. Poach the oysters in their own liquid
for one minute, just until their edges begin to curl. Strain the
oysters out of the liquid and set aside. Add enough water to the
poaching liquor to bring it to 2 cups. Set aside. Melt butter in
a saucepan over medium-high heat and add onions, celery, bell peppers,
green onions and garlic. Sauté 3 to 5 minutes or until vegetables
are wilted. Add flour and cook for 2 minutes. Deglaze with Chardonnay,
whipping cream and the oyster liquid. Using wire whisk, blend well.
Season with salt and pepper. Simmer for a few minutes until the
sauce thickens. Fold in the cheese and sprinkle in bread crumbs.
Set aside to cool. Arrange the oysters in individual ovenproof dishes
(6 per portion) and cover with the Bienville sauce. Bake for 15
minutes, or until the sauce begins to brown on top.
Note: This dish is normally served over an oyster
in the half shell and then baked. |
