13 March 2009

Recipe: Opelousas Oyster Loaf

A less messy way to fry those tasty oysters! Do it in the microwave. Tony Chachere is well cherished here in Louisiana, after all, he was the first to start selling a Cajun seasoning. It was popular here with Louisiana cooks and spread out to the national palate and they cook Cajun all over the world now!


Opelousas Oyster Loaf

From:
Tony Chachere’s Microwave Cajun Country Cookbook

Yield: 4 – 6 servings


Ingredients:


1 loaf French bread, unsliced

1 dozen select oysters, large

1 cup seasoned bread crumbs, can use crumbs from inside of loaf of French bread

½ teaspoon salt

¼ teaspoon black pepper

1 egg

½ cup cream

2 Tablespoons cooking oil

Dill pickles

Lemon

Catsup

Butter


Directions: Slice off top of the French bread and reserve. Scoop out insides and toast the bread under the broiler. Butter inside generously and wrap in terry cloth towel to keep warm.

Dry oysters on paper towel. In small bowl, combine salt, pepper and egg. Beat well. Add cream and mix well. Place oysters in egg mixture.

Place bread crumbs in plastic bag, add oysters, and shake to coat each piece.
Preheat microwave browning skillet on HIGH FOR 8 MINUTES. Pour cooking oil into preheated skillet. Place oysters in oil.

Microwave on HIGH 1 MINUTE. Turn over.

Microwave on HIGH for 1 to 1 ½ MINUTES or until browned. Drain on paper towel. Fill in hollow of French bread with fried oysters. Garnish with sliced dill pickles, lemon wedges, and dabs of catsup. Replace top, wrap in terry towel and place in microwave.

Microwave on 70% POWER FOR 45 to 60 SECONDS or until warm. Serve at once.
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