O’Henry’s Oysters Acadiana

Recipe courtesy of O'Henry's Food and Spirits, New Orleans and the Louisiana Oyster Trail

Serves 2



  • 1 pound of penne pasta or pasta of your choice
  • 1 cup yellow onion, chopped
  • 1/2 cup green onions, chopped
  • 6 tablespoons unsalted butter
  • 5 cloves of garlic, minced
  • 1/4 cup of dry white wine
  • 2½ tablespoons of a Cajun seasoning
  • 2 cups of heavy cream
  • 1/2 cup of grated pepper jack cheese
  • 1 cup of grated Parmesan cheese
  • Juice of 1/2 of a lemon
  • 20 fresh Louisiana oysters

Oyster Coating

  • Combine 1 cup of cornflower fish fry (any), ¾ cup of corn meal, and 1/2 teaspoon of Creole Seasoning

O’Henry’s Oysters Acadiana

O’Henry’s Oyster’s Acadianna 

Click image to enlarge


Cook the pasta until al dente, drain, and toss with olive oil. Set aside and keep warm.

In a large skillet, melt the butter over medium-high heat. As soon as all the butter is melted and begins to simmer add the yellow onions and cook until they begin to soften, stirring constantly, about 5 minutes.  Add the chopped garlic, salt and Cajun seasoning.  Stir for about 1 minute; turn flame up to high and add the white wine. Cook over high heat until the wine is almost completely evaporated. 

Squeeze the juice of the lemons into the skillet and add the heavy cream; simmer over medium-high heat until the cream reduces slightly. Add the pasta to the skillet and toss around in the sauce. After about 1 or 2 minutes add the green onions and cook until pasta is hot throughout. Sprinkle the pepper jack cheese over the pasta and keep warm.

While the sauce cooks, fill a frying pan with 3/4 inch of vegetable oil and heat to 350˚F. Place oysters directly from liquor into the oyster coating and coat evenly. Fry for 2-3 minutes until crispy. Remove from oil and drain on paper towels.

Divide pasta evenly onto two plates and top each with half of the fried oysters. Sprinkle both plates with the grated Parmesan cheese.

Serve hot.


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