A sumptuous oyster recipe served in many fine New Orleans restaurants. This recipe is named after Sieur de Bienville, Jean Baptiste le Moyne, founder of the City of New Orleans. This succulent and slightly decadent dish named in his honor was originally created at Antoine's Restaurant by Chef Auguste Michel.

1/4 cup butter or margarine

3 tablespoon flour

1 clove garlic

1 tablespoon onion juice

1 tablespoon Worcestershire sauce

1/4 teaspoon celery seed

1 2-ounce can mushrooms

3/4 cup liquid

18 medium boiled Louisiana shrimp

1½ pints medium Louisiana oysters

Parmesan cheese


1. To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid.

2. Add mushrooms and shrimp.

3. Cook until thickened.

4. Put oysters in saucepan and simmer just until edges curl. Drain.

5. Put oysters on cleaned oyster shells. Cover each with sauce mixture.

6. Sprinkle each with cheese.

7. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.

Makes 6 servings.

Recipe courtesy of Chef Catherine Longman and the Louisiana Seafood Promotion and Marketing Board.

Photo courtesy of nolacuisine.com.

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