shoes. Well, not literally. I just ate my fill of oysters.
I like then raw, fried, steamed, fried, broiled,
baked, whatever , I love them. I remember when I
was in college, the fraternity that I was a little sister
for, had an oyster roast. Being right near the
water/ocean/harbour, we had some frat brothers go
out in their boats to local oyster beds just offshore
and get bushels and bushels free. That is allowed as
long as you have a valid fishing liscense that cost a
big whopping $5.00.
Well, that evening we steamed those oysters in the
oven and we ate oysters to hog heaven. I swear
that I was excreting sea water, I ate so many. Last
weekend I had oysters rockefellow and oysters
savannah. Man, were they good. I think everyone
just about knows what oysters rockefellow is but I
had not heard of the oyster savanah before. It is
oysters topped with shrimp, crabmeat, smoked
bacon and cheddar cheese. Heaven!
Last winter, I had the pleasure of eating or trying
oyster pie for the very first time. That was out of this
world. Here is a recipe that I have tried for oyster
pie. I have 2 others but this one I like the best.
Oyster Pie
3 thick slices bacon
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
3/4 cup milk
18 shucked oysters, drained with liquid reserved
1 teaspoon Worcestershire sauce
1/2 teaspoon Cajun seasoning
2 (9 inch) unbaked 9 inch pie crusts
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain bacon,
reserving 1 tablespoon bacon grease. Crumble
bacon and set aside.
Heat bacon grease and vegetable oil over
medium heat. Stir in flour and cook until flour is
light brown. Slowly whisk in milk and 1 cup reserved
oyster liquid. Stir until a thick gravy has formed
Stir in Worcestershire sauce, Cajun seasoning
and oysters. Pour mixture into a 9 inch pie shell and
cover with top crust.
Bake in preheated oven for 30 minutes, until
crust is golden.
