• ½ cup (144 g) table salt 
• 1 (16-ounce [ 455 g]) package pappardelle pasta or wide pasta noodles 
• 2 tablespoons (30 ml) vegetable oil 
• 2 cups (280 g) sliced smoked andouille sausage (the cookbook includes sources)
• 1 cup (160 g) diced yellow onion 
• ½ cup (60 g) diced celery 
• ½ cup (75 g) diced red bell pepper 
• ½ cup (75 g) diced yellow bell pepper 
• 1 tablespoon (8 g) minced garlic 
• 2 tablespoons (6g) chopped 
• fresh rosemary 
• ½ cup (120 ml) dry white wine 
• 2 cups (60 g) fresh spinach leaves, stems removed 
• 4 cups (960 ml) heavy cream 
• 1 tablespoon (8 g) Cajun Seasoning blend (the cookbook has a custom blend) 
• Dash of hot sauce 
• 1 pint (455g) Louisiana Gulf oysters, with oyster liquor 
• ½ cup (110 g) freshly grated Parmigiano-Reggiano cheese
• ½ cup diced green onion tops
• Kosher salt
• French bread, for serving

Oyster Pasta

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Topping

• ½ cup flour 
• ¾ teaspoon double-acting baking powder 
• ¼ teaspoon salt 
• 1 tablespoon vegetable shortening 
• ¼ cup milk 

Filling

• ⅓ cup chopped onion 
• 4 slices bacon, cut into ½-inch squares 
• 1 pint fresh shucked oysters (about 2 dozen medium-sized oysters), drained 
• 1¼ tablespoons finely minced fresh parsley 
• ¾ teaspoon salt 
• 1/s teaspoon freshly ground black pepper 
• 1½ tablespoons fresh lemon juice 
• Scant ⅛ teaspoon cayenne 
• 1 tablespoon melted salt butter 

Creole Oyster Pie

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• ½ cup (1 stick) unsalted butter
• 2 tablespoons minced garlic
• 4 ciabatta rolls, split
• ⅔ cup whole-wheat flour
• ½ cup powdered milk
• ½ teaspoon cayenne
• 1½ teaspoons coarse salt
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh chives
• Freshly ground pepper
• 32 fresh large oysters, shucked and drained
• Neutral-tasting oil, such as safflower, for frying
• lettuce, washed well and drained
• 4 anchovy fillets, rinsed (optional)
• 2 lemons, cut into wedges

Oyster Po'Boy

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• 10 French-style dinner rolls or slider rolls, split
• ¼ cup (2 ounces) salted butter, at room temperature
• 1½ cups mayonnaise
• 3 tablespoons Dijon mustard
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon lime zest plus 2 tablespoons fresh lime juice (about 1 lime)
• Vegetable or canola oil
• 1 cup whole buttermilk
• 1 cup (about S½ ounces) fine yellow cornmeal
• ¾ cup (about 3 ounces) all-purpose flour
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1¼ teaspoons kosher salt
• 2 pints fresh shucked oysters (about 30 oysters), drained
• 2 cups shredded iceberg lettuce (about ¼ head lettuce)
• 2 plum tomatoes (about 3½ ounces each), cut into thin slices
• ⅔ cup bread-and-butter pickle chips

Fried Oyster Po' Boy Sliders

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THE BACON BREAD CRUMBS

• 8 slices cooked bacon, crumbled
• 4 cups bread crumbs
• 5 fresh basil leaves
• 1 tablespoon fresh thyme leaves
• salt and freshly ground black pepper to taste
• 4 tablespoons Creole seasoning or to taste

THE FRIED OYSTERS

• 16 shucked fresh oysters
• 3 cups all-purpose flour
• 4 tablespoons Creole seasoning, divided
• 3 large eggs
• 1 cup whole milk
• the reserved bacon bread crumbs
• the reserved bacon fat
• salt and freshly ground black pepper, to taste
• 3 basil leaves, cut into narrow strips
• 1 cup microgreens
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped preserved lemon*
• 4 tablespoons crumbled chevre cheese
• 1 tablespoon minced chives, for garnish

*Available at specialty stores and some supermarkets.

Bacon-Crusted Oysters

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The Mushrooms:

• 1 ounce dried porcini mushrooms
• 1/4 cup extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter
• 2 tablespoons finely chopped French shallot
• 1/2 pound shiitake mushrooms
• 1 pound oyster mushrooms
• 2 tablespoons dry white wine
• 2 tablespoons brandy
• salt and freshly ground black pepper, to taste
• 2 teaspoons minced parsley
• 1/2 teaspoon minced fresh chervil
• 1/4 teaspoon finely snipped chives

The Roux:

• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour

The Sauce:

• 40 shucked fresh oysters
• 2 cups oyster juices (liquor)
• 2 tablespoons butter
• 1 tablespoon finely chopped French shallots
• 1/4 cup dry white wine
• 2 tablespoons dark roux
• 2 ounces (114 cup) demi-glace 
• salt and freshly ground black pepper, to taste
• 2 teaspoons finely chopped parsley
• 1 teaspoon finely chopped fresh chervil
• 12 teaspoon finely snipped fresh chives

Final Assembly:

• 2 tablespoons unsalted butter
• the 40 reserved oysters
• 1 tablespoon minced French shallots
• 1 garlic clove, mashed and minced to produce 1 teaspoon
• 1 teaspoon chopped fresh thyme
• 1 cup coarse French-bread crumbs
• salt and freshly ground pepper, to taste
• 8 serving-sized puff pastry shells, prepared according to package directions

Oyster and Mushroom Tart

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• 1 dozen shucked Louisiana oysters
• 12 slices thick-cut smoked bacon
• Creole seasoning

Oysters en Brochette

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• 6 quarts hot water
• ¼ cup vegetable oil
• 3 tablespoons salt
• 1½ pounds fresh spaghetti, or 1 pound dry
• ¾ pound (3 sticks) unsalted butter, in all
• 2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares
• 1½ cups very finely chopped green onions
• 3 cups heavy cream
• 3½ dozen shucked oysters in their liquor, 
 about 1 pound (we use medium-size ones)
• Finely chopped fresh parsley

Tasso and Oysters in Cream on Pasta

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• ½ pound bacon
• ½ pound brie, rind removed
• 1 stick butter, chopped 
• 2 dozen chilled fresh Louisiana oysters 
• rock salt

Brie and Bacon Chargrilled Oysters

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Oyster Spaghetti

• 6 cups Creole Sauce (recipe follows)
• 4 dozen shucked oysters
• 2 pounds angel hair pasta, prepared to packge directions
• 1 bunch green onions, finely sliced
• 1 bunch parsley, finely chopped
• freshly grated Parmesan cheese, for serving

Creole Sauce Recipe

• 4 cans of crushed tomato (28 oz. cans)
• 1/4 cup vegetable oil
• 12 oz. water
• 8 cups chopped yellow onions
• 4 cups chopped bell pepper
• 4 cups chopped celery
• 1 cup chopped fresh garlic
• 2 tablespoons salt
• 2 teaspoon Cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 2 tablespoons dry basil
• 1 tablespoon dry thyme
• 4 bay leaves

Alex Patout's Creole Oyster Spaghetti

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