• 36 shucked fresh Louisiana oysters
• 3/4 cup sweet, thick Chinese soy sauce or Indonesian soy sauce (kejap manis)
• 2 ounces chile-garlic sauce
• 2/3 cup self-rising flour
• 2/3 cup self-rising yellow corn meal
• 2/3 cup self-rising white corn meal
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1/2 gallon (approximately) peanut oil
• 1 cup sweet chile sauce
• 1 bunch fresh basil leaves, cut into thin strips
• 1/4 cup toasted sesame seeds

Sweet and Spicy Sesame Oysters

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• 1/4 cup salted butter (1/2 stick)
• 1/4 cup olive oil
• 2/3 cup Italian bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon oregano
• 2 tablespoons parsley, minced, plus more for garnish
• 2 teaspoons garlic, minced
• 2 tablespoons scallions (tops, finely chopped)
• 1½ pints oysters (about 30 medium sized)

Note: freshly shucked oysters are preferred if not available then in a jar from your grocer.

Italian Baked Oysters

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• 1 1/2 cup milk
• 1/2 cup heavy cream
• 1 1/2 pint freshly shucked oysters (about 30 minimum), reserve oyster liquor
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons butter
• 2 tablespoons scallions, thinly sliced

Simple Oyster Soup

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• 1/4 cup (1/2 stick) salt butter
• 1/4 cup + 1½ teaspoons olive oil
• 3 garlic cloves, large, cut into 1/3 inch pieces
• 1/2 teaspoon dried basil
• 1 tablespoon parsley, minced
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon + 1/4 teaspoon salt
• 1 pint freshly shucked oysters (about 2 dozen medium sized)
• 12 ounces of spaghetti

Note: To prepare this dish for 4 simply double all ingredients but water. You'll need about 6 quarts of water for 24 ounces of spaghetti. Shown with fettuccini

Oysters and Spaghetti

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• 1 dozen large shucked oysters or one pint from your market
• 4 cups milk (or replace part with cream)
• 1 onion - thick slice
• 2 celery stalks cut in pieces
• 1 parsely sprig
• 1 bay leaf
• 4 tablespoons butter
• 1/4 cup all-purpose flower
• 1/2 teaspoon salt
• 3/4 teaspoon Tabasco Pepper Sauce
• chopped chives

Oyster Bisque

• 5 tablespoon unsalted butter
• 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
• 1/4 cup flour
• 2 celery stalks, minced
• 1 medium yellow or white onion, minced
• 1¾ cup milk
• 1/4 cup cream (can use all milk if you want)
• 1/4 cup white wine
• Splash of Tabasco, Crystal, or other hot sauce
• Salt (careful oysters may be briney)
• Freshly ground black pepper
• 1/2 cup parsley, minced

*Notes: You may be able to find refrigerated jarred oysters (without shells) near the seafood counter at your local grocery store. If you use freshly shucked oysters, be sure to save the juice, or liquor, that comes out of the shells. You will need it for the stew. 

Oyster Stew

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• 2 pints fresh oysters in liquid
• 1 lb ground round
• 10 slices day-old white sandwich bread
• 3/4 cup water
• 2 sticks butter 
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon cayenne pepper
• salt to taste
• 1/4 cup chopped parsley
• 2 whole eggs, beaten
• 3/4 cup seasoned Italian breadcrumbs

Holiday Oyster Dressing

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Roux

• 3/4 cup flour
• 3/4 cup vegetable oil

Gumbo 

• 2 medium yellow onions, diced
• 1 green pepper, diced
• 1 bunch thinly sliced green onions
• 2-3 tablespoons minced fresh garlic
• 2 large ripe tomatoes, diced
• 2 tablespoons minced fresh parsley
• 1 pound Andouille or smoked sausage, sliced into 1/4 inch rounds
• 2 pounds (after cleaning) Louisiana shrimp, divided
• 4 gumbo crabs, cleaned 
• 2 pounds fresh okra, sliced
• 2 quarts seafood stock, or as needed (recipe here)
• 1/2 pound crab meat, picked over

Seasonings

• three bay leaves
• 2 teaspoon thyme
• 4 teaspoon salt
• 2 teaspoon pepper
• 1 teaspoon cayenne
• 1 tablespoon lemon juice
• 10 whole allspice
• 8 cloves
• 1/4 teaspoon mace

Seafood Gumbo

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• 2½ pounds cornbread
• 2 sticks (8 ounces) unsalted butter, plus more as needed
• 2 cups  celery (about 6 medium stalks), medium-dice
• 1 cup celery root,  peeled, medium-dice - also known as celeriac (about 1/2 medium celery root)
• 3/4 cup red onion, small-dice 
• Kosher salt
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 tablespoon celery seeds, crushed
• Freshly ground black pepper
• 1½ cups stock or low-sodium chicken broth
• 12 fresh oysters, shucked and liquid reserved
• 3 large eggs, lightly beaten
• 1/4 cup fresh Italian parsley leaves, finely chopped

Note: It is best if oysters are fresh from the shell. Choose oysters that are heavy for their size and smell like the sea. If you don’t like oysters, mild Italian sausage is a great substitute.

To save time, you can make your cornbread ahead of time and freeze it. If you don’t want to make your own, buy a pan of good-quality cornbread at a bakery or specialty-foods store.

Oyster Cornbread Stuffing

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• 1/4 cup ginger, unpeeled and sliced
• 1/4 cup bell pepper, chopped
• 4 to 6 tablespoons olive oil, in all
• 1/2 cup Marsala wine
• 3/4 cup brown sugar
• 1 1/2 cups demi-glace
• Salt, to taste
• 1/2 teaspoon pepper, plus additional to taste
• 1 cup granulated sugar
• 3/4 cup water
• 1/4 cup each of chopped mango, kiwi and raspberries
• 1/2 cup white wine
• Juice of 3 lemons
• 1/2 cup heavy whipping cream
• 2 sticks (1/2 pound) butter, softened
• 1 tablespoon Creole seasoning
• 1 teaspoon granulated garlic
• 1 cup corn flour (finely ground corn meal)
• 12 shucked Louisiana oysters

Chef's note: Demi-glace can be purchased pre-made in gourmet food stores and on-line. If it is not available, 5 cups low-sodium beef broth, reduced to 1 1/2 cups can be substituted for the demi-glace in this recipe.

 Oysters ala Cafe Giovanni

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