Felixs Oyster Bar in New Orleans
Felixs Oyster Bar in New Orleans
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La Belle Cuisine - More Seafood Recipes

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New Orleans Deviled Oysters



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Gerard & Dominique Seafoods - Specialty Seafood Offerings

"If you don't love life you can't enjoy an oyster; there is a shock of freshness
to it and intimations of the ages of man, some piercing intuition of the sea
and all its weeds and breezes.  [They] shiver you for a split second."
~ Eleanor Clark

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A Roemer, a Peeled Half Lemon on a Pewter Plate, Oysters, Cherries and an Orange on a Draped Table
A Roemer, a Peeled Half Lemon on a Pewter Plate, Oysters, Cherries
and an Orange on a Draped Table
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Van Son, Joris
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La Belle Cuisine


Deviled Oysters

Plantation Cookbook
By The Junior League of New Orleans,
1992, B. E. Trice Publishing

2/3 cup oil
2/3 cup flour
2 cups finely chopped onions
1 cup finely chopped green onions
2 cloves garlic, finely chopped
1 1/2 cups finely chopped green
[bell] pepper
1 cup finely chopped celery
1 bay leaf
1/4 teaspoon thyme
3 cups fresh mushrooms, sliced
4 tablespoons lemon juice
1 stick [1/2 cup/4 ounces] butter
2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
8 dozen small oysters
1 1/4 cups French bread crumbs

Make dark brown roux* with oil and flour. Add onions, green onions,
garlic, green pepper, celery, bay leaf and thyme. Cook until very tender,
about 45 minutes.
In separate pan, melt butter, add 1 teaspoon lemon juice, mushrooms, and
stir. Sauté them until the water from mushrooms has evaporated (about 5-7 minutes). Then add to the sauce. Season with salt, pepper, cayenne, and Worcestershire. (This sauce is better done the day before.)
When ready to serve, heat sauce. Drain oysters and place in a single layer
in shallow pan and bake at 400 degrees [F] until just curled, about 5 to 6 minutes. Using a slotted spoon, transfer oysters to sauce. Add remaining
lemon juice and bread crumbs. Blend well and pour into a shallow baking
dish or into individual ramekins. Heat in 400 degrees [F] oven just until
hot. Eight portions.

* [To make roux:  In a saucepan, heat oil over medium heat until just smoking.
Whisk in flour, a little at a time and cook, whisking constantly, until roux
becomes smooth and thick. Continue to cook, constantly stirring with a
spoon and reaching all over bottom of pan, until roux darkens to a rich
brown nutty color, about 25 minutes.]

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